Wings from Hungry Howie's feature tender, juicy chicken pieces--available boneless or traditional--coated in your choice of flavorful sauces or dry rubs, delivering a crispy exterior and succulent interior for a satisfying bite every time.
Equipments
- Deep fryer
- Fry baskets
- Tongs
- Mixing bowls
- Sauce pans
- Sheet trays
- Baking racks
- Heat lamps
- Food thermometer
- Serving trays
- Gloves
- Cutting board
Ingredients
- 2 lbs (900g) chicken wings (drumettes and flats)
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 cups buttermilk
- 1 quart vegetable oil (for frying)
- 1 cup hot sauce (e.g., buffalo)
- 4 tablespoons unsalted butter
- 1 teaspoon honey
- 1/2 cup barbecue sauce
- 1 tablespoon lemon pepper seasoning
- 1/4 cup grated parmesan cheese
- 1 tablespoon dried Italian herbs
When preparing the wings, use fresh chicken wings weighing around 2 lbs (900g), choosing between drumettes and flats for texture variety. The coating mix combines 2 cups all-purpose flour, 1 cup cornstarch, and key spices such as 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 teaspoons smoked paprika to ensure a flavorful, crispy crust. Soaking the wings in 2 cups buttermilk before dredging enhances tenderness and moisture retention during frying. Vegetable oil at 1 quart is ideal for achieving a perfectly crispy exterior when deep frying, maintain an oil temperature around 350degF using a food thermometer. Your choice of hot sauce blended with butter and honey or a tangy barbecue sauce with lemon pepper seasoning provides the signature flavor profile synonymous with Hungry Howie's wings, available boneless or traditional.
Instructions
- Instructions:
- Preheat deep fryer and oil to 350°F (175°C).
- Pat chicken wings dry with paper towels on a cutting board.
- In a mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
- Pour buttermilk into a separate bowl.
- Dip each chicken wing into buttermilk, then dredge in seasoned flour mixture, pressing to coat well.
- Place coated wings onto a sheet tray with a baking rack.
- Carefully lower wings into preheated oil using fry baskets and tongs.
- Fry wings in batches for 8–10 minutes, until golden brown and cooked through (internal temp 165°F/74°C).
- Transfer fried wings to a rack under heat lamps to keep warm and drain.
- For Buffalo sauce: In a saucepan, melt butter. Stir in hot sauce and honey until combined.
- For BBQ wings: In a separate pan, heat barbecue sauce.
- For Lemon Pepper wings: In a bowl, toss wings with lemon pepper seasoning.
- For Garlic Parm wings: Toss wings with grated parmesan cheese and dried Italian herbs.
- Place crispy wings in mixing bowls; toss with desired sauce or dry seasoning.
- Arrange wings on serving trays and serve hot.
Substitution
Wings from Hungry Howie's copycat menu, whether boneless or traditional, offer a juicy and tender core with a crispy, flavorful coating that pairs perfectly with an array of sauces or dry rubs. If you don't have buttermilk, substitute with regular milk mixed with a tablespoon of vinegar or lemon juice to achieve a similar tenderizing effect. When deep frying, maintain oil temperature between 350degF and 375degF to ensure the wings cook evenly and develop a golden, crispy exterior without absorbing excess oil. For seasoning, you can easily swap smoked paprika with regular paprika or chili powder to adjust the heat and flavor profile to your liking. Use a food thermometer to verify the internal temperature reaches 165degF, ensuring your wings are safely cooked and juicy inside.
Tips
Make sure to pat your chicken wings dry before coating them to ensure the flour mixture adheres properly, resulting in a crispy exterior. Maintain the oil temperature at a steady 350degF (175degC) throughout frying to cook wings evenly and reach a safe internal temperature of 165degF (74degC). Use a food thermometer to verify doneness and prevent undercooking or drying out your wings. Toss your wings in sauce or seasoning immediately after frying while they are still hot for optimal flavor absorption and coating.
Nutritions
Chicken wings from Hungry Howie's provide a protein-rich meal with essential amino acids needed for muscle repair and growth. The combination of spices like garlic powder, smoked paprika, and cayenne pepper offers beneficial antioxidants that support immune function. Frying wings in vegetable oil adds calories and fat, so be mindful of portion size to maintain balanced nutrition. You can choose sauces like buffalo, barbecue, lemon pepper, or garlic parmesan to tailor flavor profiles without drastically altering the overall nutrient content.
Storage
To store your crispy wings, allow them to cool completely before placing them in an airtight container to maintain texture and freshness. Refrigerate the wings for up to 3-4 days; reheat using an oven or air fryer at 350degF (175degC) to restore crispiness. For longer storage, freeze the wings in a single layer on a sheet tray before transferring them to a freezer-safe bag, preserving flavor and quality for up to 2 months.
Variation or Alternatives
You can substitute buttermilk with plain yogurt thinned with a little milk to tenderize the wings similarly. Instead of deep frying, try baking the coated wings on a baking rack at 425degF (220degC) for 25-30 minutes, flipping halfway for a healthier version with a crispy crust. Experiment with swapping smoked paprika for chipotle powder to add a smoky heat or using a honey-sriracha sauce blend as an alternative glaze. To enhance texture, sprinkle a pinch of baking powder into the flour mixture for extra crispiness during frying or baking.
Allergies
You should be aware that Hungry Howie's wings contain common allergens such as wheat from the all-purpose flour and cornstarch, dairy from the buttermilk and unsalted butter, and possibly milk proteins in the grated parmesan cheese. The use of various spices and sauces may also include sulfites or other additives that can trigger sensitivities in some individuals. If you have allergies to gluten, dairy, or specific spices, it's important to verify ingredient details and cross-contamination risks before enjoying these wings.
Why this recipe?
Hungry Howie's Wings, available in Boneless or Traditional styles, are celebrated for their perfect balance of crispy texture and flavorful seasoning, making them a favorite among wing enthusiasts. The menu offers a variety of sauces and dry rubs, allowing you to customize your wings to suit your taste preferences. Replicating this recipe at home promises a satisfying and cost-effective way to enjoy restaurant-quality wings tailored to your flavor cravings. Mastering the copycat recipe ensures you can serve delicious wings anytime without relying on takeout.