Henny Wings (Hennessy Chicken Wings)

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Henny wings are chicken wings coated in a BBQ sauce made with Hennessy cognac. These Hennessy wings bake or fry until crisp, then get tossed in a sticky orange sauce with marmalade, chili sauce, and brown sugar. The marmalade adds citrus flavor and helps thicken the sauce so it clings to the wings. Toss them just before serving to keep the skin from softening too quickly.

For an outdoor cooking option, follow my Blackstone chicken wings method and finish with the Hennessy sauce below. If you prefer a fruit-based sauce with more heat, try these mango habanero wings.

Ingredients

Chicken Wings

• 4–5 lb chicken wings, separated into flats and drumettes, tips removed
• 3 tablespoons aluminum-free baking powder, for baking only, not baking soda
• 1 tablespoon salt
• 1 teaspoon sweet paprika
• ½–1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• Vegetable oil, for greasing the racks or frying

Hennessy Orange Sauce

• ¾ cup Hennessy cognac
• 1 bottle (12 oz) Heinz chili sauce, or ketchup
• 2–3 tablespoons Dijon or yellow mustard
• 2 garlic cloves, finely minced
• ½ cup finely chopped sweet onion
• ½ cup orange juice
• ½ cup orange marmalade
• ½ cup packed brown sugar
• 1 teaspoon crushed red pepper flakes
• ¼ cup honey
• ¼ cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1–2 teaspoons granulated garlic, to taste
• 1–2 teaspoons granulated onion, to taste
• Black pepper, to taste
• A few drops of liquid smoke, optional
• 2 tablespoons additional Hennessy, for finishing, optional

Instructions

1. Prepare the Wings

Pat the wings thoroughly dry with paper towels. Mix the salt, sweet paprika, smoked paprika, cayenne, black pepper, granulated onion, and granulated garlic in a small bowl. Choose the baked or fried method below.

2. Bake or Fry

Baked wings:

1. Heat the oven to 425°F (220°C). Line two large rimmed baking sheets with foil and fit them with oven-safe wire racks. Lightly oil the racks.
2. Stir the baking powder into the seasoning mixture. Sprinkle over the wings in several additions, tossing between each, until evenly coated.
3. Arrange the wings on the racks in a single layer with space between them. Bake for 20 minutes, flip, and bake for another 20 minutes. Flip again and cook for 10–15 minutes more, until golden and crisp. If using two oven shelves, swap the trays when flipping.
4. Check that the thickest part of several wings reaches at least 165°F (74°C), without touching bone with the thermometer.

Fried wings:

1. Toss the dried wings with the seasoning mixture, leaving out the baking powder.
2. Heat about 2 inches of oil in a deep, heavy pot to 375°F (190°C). Keep the pot no more than half full of oil.
3. Fry in small batches for approximately 10–12 minutes, until browned and at least 165°F (74°C) inside. Let the oil return to 375°F between batches.
4. Transfer to a wire rack set over a baking sheet to drain.

3. Make the Sauce

1. While the wings cook, combine all sauce ingredients except the optional finishing Hennessy in a saucepan, adding the cognac before placing the pan over heat. Start with the smaller amounts of mustard, granulated garlic, and granulated onion.
2. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low. Cook uncovered for 20–25 minutes, stirring frequently, until the onion is tender and the sauce coats a spoon. Lower the heat if it catches on the bottom.
3. Taste and adjust the seasonings. If the sauce is too thick to toss easily, stir in a little water or orange juice. Remove from the heat and stir in the optional 2 tablespoons of Hennessy, if using.

4. Toss and Serve

Place the hot wings in a large bowl. Add enough warm sauce to lightly coat them, tossing and adding more as needed. Serve immediately; keep any extra sauce separate for dipping.

Tips and Storage

• Chili sauce: Use Heinz-style tomato chili sauce, not sweet chili sauce or a hot pepper sauce. Ketchup works but gives a different flavor.
• Keep the skin crisp: Sauce only the wings you’re ready to serve.
• Alcohol: Simmering does not remove all the alcohol. The optional finishing Hennessy adds uncooked alcohol, so these wings are not alcohol-free.
• Storage: Refrigerate leftover wings and separately reserved sauce in covered containers within 2 hours. Use within 3–4 days. Reheat wings to 165°F (74°C); warm sauce gently, adding a splash of water if needed.

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FAQs

What are Henny wings?

Henny wings are chicken wings coated in a Hennessy-based sauce. This version uses orange marmalade and chili sauce for a sweet, tangy coating.

Can I use another cognac?

Yes. Substitute another cognac in the same amount. Bourbon also works, but changes the sauce’s flavor.

Can I air-fry the wings instead?

Yes. Cook the wings separately in the air fryer, then toss them with the sauce just before serving. See the air-fryer note above.

Can you get drunk from Henny wings?

The amount of alcohol you consume depends on how the sauce is prepared and how much you eat. Simmering reduces alcohol but doesn’t eliminate it, and this recipe adds another splash after cooking. These wings aren’t alcohol-free.

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