Hot Honey Fried Chicken Drumsticks
These hot honey fried chicken drumsticks use a double-battering technique and sparkling water for exceptional crispiness, finished with a sweet and spicy glaze.
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These hot honey fried chicken drumsticks use a double-battering technique and sparkling water for exceptional crispiness, finished with a sweet and spicy glaze.
Delivery in as fast as one hour.*
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In a large bowl, season the chicken drumsticks with salt, pepper, smoked paprika, chipotle chili powder, and garlic powder.
Sprinkle about 1/4 cup of flour over the seasoned chicken and toss to create a dry coating. This helps the batter adhere later. Set aside.
In a separate large bowl, combine the remaining 2 cups of all-purpose flour, cornstarch, and another round of the same seasonings (salt, pepper, paprika, chipotle powder, garlic powder). Mix well.
Transfer about one-third of this dry mixture to a third bowl to create the wet batter.
To the smaller portion of flour, add the eggs and cold sparkling water. Whisk until it forms a smooth, loose, pancake-like batter.
Take a chicken drumstick and dip it into the wet batter, then into the dry flour mixture, pressing to coat. Dip it back into the wet batter, and finally, one last time into the dry mixture, ensuring a thick, even coating.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Carefully fry the chicken in batches for 10-14 minutes, until golden brown, crispy, and cooked through. Do not overcrowd the pot.
Remove the cooked chicken from the oil and let it drain on a wire rack.
For the glaze, melt butter in a skillet over medium heat.
Grate fresh garlic into the butter and cook until fragrant, about 30 seconds.
Stir in the soy sauce, chili crunch, sesame oil, rice vinegar, and hot honey. Bring to a simmer and cook for 1-2 minutes until slightly thickened.
While the chicken is still hot, toss it in the glaze or use a brush to coat it thoroughly.
Serve immediately and enjoy.
Refrigerate cooked drumsticks in an airtight container for up to 3 days; reheat in a 350°F oven for 10–12 minutes to restore crispiness. Do not store with glaze applied for best texture.
deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven
Carbonation creates air pockets in the batter, resulting in a lighter, crispier crust than still water.
Coat drumsticks in batter, let it set briefly, then dip and coat again before frying to build multiple crispy layers.
The internal temperature should reach 165°F (74°C) at the thickest part near the bone, and the exterior should be deep golden brown.
Yes, prepare the hot honey glaze up to 3 days in advance and store in an airtight container; warm gently before serving.
Refrigerate in an airtight container for up to 3 days; reheat in a 350°F oven for 10–12 minutes to restore crispiness.
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