Hennessey Fried Chicken Wings
Crispy fried chicken wings tossed in a sweet, sticky Hennessy glaze madewith pineapple juice, brown sugar, and a touch of heat.
Ingredients
Chicken Marinade
- 2 lbs chicken pieces
- 1 cup Hennessy
- ½ cup buttermilk
- 2 cloves garlic minced
- 1 tablespoon thyme
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
Flour Coating
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
Hennessy Glaze
- ½ cup Hennessy
- ½ cup pineapple juice
- ⅛ teaspoon red pepper flakes
- ¼ cup brown sugar
- Cornstarch + water slurry for thickening
Instructions
- In a bowl, mix Hennessy, buttermilk, garlic, thyme, paprika, seasoned salt, and black pepper. Add chicken and refrigerate for at least 2 hours.
- In a separate bowl, combine flour, garlic powder, onion powder, paprika, cayenne, seasoned salt, and black pepper.
- Remove chicken from fridge and let it sit for about 30 minutes before frying.
- Heat oil to 350°F in a deep pot.
- Dredge each piece of chicken in the flour mixture, pressing to coat well.
- Fry for 8–11 minutes until golden brown and fully cooked (internal temp 165°F).
- In a saucepan, add pineapple juice, brown sugar, red pepper flakes, and Hennessy. Simmer to cook off the alcohol, stirring occasionally.
- Mix cornstarch and cold water, then add to the sauce. Bring to a boil until thickened.
- Remove chicken and place on paper towels to remove excess oil.
- Toss fried chicken in the Hennessy glaze until fully coated.
- Serve hot with ranch or blue cheese and celery.
Video
Recipe Tips
Let your chicken rest at room temperature before frying. This helps it cook evenly and gives you that perfect crispy texture without drying out the inside.
