My F&W
quick save (...)

Honey-Whiskey Chicken Wings


Pub & Kitchen, Philadelphia

Jonathan McDonald sprinkles chile-spiced sugar on these wings to give them a touch of heat. He recommends serving the wings with a Manhattan or any bourbon cocktail that isn't overly sweet.

Plus: F&W's Chicken Cooking Guide

  1. 2 dozen whole chicken wings, tips left on
  2. Kosher salt and freshly ground pepper
  3. 3/4 cup honey
  4. 1/4 cup whiskey
  5. 1/4 cup plus 2 tablespoons Dijon mustard
  6. 2 tablespoons turbinado sugar
  7. 2 tablespoons finely grated lime zest (from 2 limes)
  8. 1 1/2 tablespoons New Mexico or ancho chile powder
  1. Preheat the oven to 450°. Arrange the wings in a single layer on 2 rimmed baking sheets and season with salt and pepper. Roast for about 40 minutes, until crisp, golden and cooked through.
  2. In a small saucepan, whisk the honey with the whiskey and bring to a simmer over moderately high heat. Off the heat, whisk in the mustard.
  3. In a bowl, mix the sugar with the zest, chile powder and 1 1/2 teaspoons of salt.
  4. Transfer the wings to a large bowl. Pour the sauce on top and toss to coat. Transfer the wings to a platter, sprinkle with some of the spiced sugar and serve. (Use any remaining spiced sugar to season roast chicken or pork.)


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.