Dale Talde's Super Bowl Honey Pepper Glazed Chicken Wings Are Perfectly Crispy

"The sauce also works great on grilled chicken or shrimp or as a glaze for pork chops," says the chef-owner of Goosefeather restaurant in Tarrytown, N.Y.

Photo: Antonis Achilleos

These are not your typical chicken wings.

"This recipe takes wings beyond Buffalo or barbecue flavors," says Dale Talde, chef-owner of Goosefeather restaurant in Tarrytown, N.Y., who combines fish sauce, honey, lime juice, and more to make his Super Bowl dish.

Not just unique, the sauce — which soaks into the chicken without sogging out the crispy skin — is versatile, too. "It also works great on grilled chicken or shrimp or as a glaze for pork chops," says the Top Chef alum.

Dale Talde's Honey Pepper Glazed Chicken Wings

Neutral oil, for frying

¼ cup fish sauce

¼ cup honey

2 Tbsp. fresh lime juice (from 1 lime)

1 Tbsp. butter, melted

1½ tsp. black pepper

½ cup cornstarch

½ cup all-purpose flour

2 lbs. chicken wings, halved at joints, wing tips discarded

Chopped scallions, for serving

1. Pour oil to a depth of 2 inches in a large Dutch oven or cast-iron skillet, and heat oil to 350° over medium.

2. While oil heats, stir together fish sauce, honey, lime juice, melted butter and black pepper in a large bowl. Set aside.

3. Stir together cornstarch and flour in a medium bowl or big ziplock bag.

4. Dredge wings in flour mixture until coated, tapping off any excess. Working in batches, fry wings in 350° oil until golden and crispy on the outside and cooked through, 12 to 15 minutes.

5. Transfer wings to the bowl with sauce; toss to coat. Place wings on a platter, sprinkle with scallions; serve immediately.

Serves: 6
Active time: 45 minutes
Total time: 45 minutes

Quick tip! To save money, buy whole chicken wings—which often cost less per pound than precut ones—and separate and trim them at home.