Hot Honey Glazed Southern Crunch Wings
Hot Honey Glazed Southern Crunch Wings
Schneiders Southern Crunch Wings tossed in a sticky, sweet-heat hot honey glaze topped with sliced jalapeños, sesame seeds, and fresh scallions for the ultimate crowd-pleasing wing.
Servings
4
Preparation
35 Mins
Cook Time
30 Mins
Level
Ingredients
1 Kilogram of Schneiders Southern Crunch Wings
4 Tablespoons Liquid Honey
3 Tablespoons Hot Sauce
2 Tablespoons Unsalted Butter
1 Tablespoons Apple Cider Vinegar
2 Garlic Cloves, Minced
½ Teaspoons Red Chili Flakes
1 Tablespoons Soy Sauce
1 Tablespoons Sesame Seeds, Toasted
2 Jalapeños, Thinly Sliced into Rounds
3 Scallions, Thinly Sliced on The Bias
2 Lime Wedges (For Serving)
Directions
Steps
1. Cook the wings: Arrange 1 kilograms Schneiders Southern Crunch Wings in a single layer on a baking sheet. Cook according to package directions at 400°F (205°C) until golden and crispy. For extra crunch, flip halfway through cooking.
2. Make the hot honey glaze: While wings bake, melt 2 tablespoons unsalted butter in a small saucepan over medium-low heat. Add the minced garlic cloves and cook for 4 minutes until fragrant. Stir in 4 tablespoons liquid honey, 3 tablespoons hot sauce (e.g. Frank’s RedHot), 1 tablespoons apple cider vinegar, ½ teaspoons red chili flakes, and 1 tablespoons soy sauce. Simmer, stirring occasionally, until the glaze thickens slightly, about 3-4 minutes. Remove from heat.
3. Glaze the wings: Transfer the hot wings to a large bowl. Pour the hot honey glaze over the wings and toss well to coat every piece evenly. Let rest for 1-2 minutes so the glaze clings to the crust.
4. Garnish & serve: Arrange glazed wings on a serving platter. Scatter 1 tablespoons sesame seeds, toasted, 2 jalapeños, thinly sliced into rounds, and 3 scallions, thinly sliced on the bias generously over the top. Serve immediately with 2 lime wedges (for serving) on the side.
