- 2 pounds chicken wings,split at the joint, tips removed
- 3 1-ounce packets ranch dressing mix
- 1 1/2 cups all-purpose flour
- Freshly ground pepper
- 3 large eggs
- Vegetable oil, for frying
- 1/4 cup hot sauce
- 1/4 cup honey
Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.
Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.
Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.
Photograph by Andrew Mccaul