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.

There are a lot of recipes you can improvise with, but when it comes to Sicilian Cannoli, it has to be authentic. That’s why I’ve spent a fair amount of time experimenting and researching, and on this journey, I’ve realized that to share the recipe, it is important to know some background of this recipe first. 

The history of the well-known Sicilian Cannoli 

Sicilian cannoli have a rich history, originating in monasteries and traditionally made with a special regional flour.

Sicilian Cannoli. This crisp, tube-shaped cake is filled with ricotta cheese, and it’s almost impossible not to love it. It is impossible to imagine a trip to Sicily without eating Cannoli; it is like a weekend in Germany with no Bratwurst sausages, cabbage, potatoes, or Beer. Not to mention Paris without croissants. 

They are officially called Cannoli Siciliani in Sicily. One is sufficient, even though their sizes vary from 3.5 – 7.8 inches (9-20 cm). It is also commonly known as cannolo, even though it is singularly cannolo. It is a complicated story. It starts with one and ends with the entire dish.

They are available all over the world, but you should still try them right where they were made. Similar story to the one of Sorbillo and L’Antica Pizzeria Da Michele. It’s about more than self-suggestion.

If you like this cannoli recipe, try Sicilian Cassata cake, Maritozzi (Italian Sweet Bun), and Canestrelli (Italian Egg Yolk Cookies).

Caltanissetta

Every food has a story. The history of Sicilian Cannoli is found in Caltanissetta. This gives another perspective on the delicious pastry. It can be accompanied by chocolate, candied fruit, and bits of Italian pistachio.

Caltanissetta, located in central Sicily, is often called Cannoli’s birthplace. This delicious delight is often called “Moses’ staff” or “King’s scepter.”

All this was at 568 meters (1,864 ft), the second highest point of Sicily (after Ena at 912 meters 2992.13ft). Caltanissetta is derived from the Arabic kalat-nisa, which means Women’s Castle. 

While there are many legends about cannoli’s origins, one thing is certain: Caltanissetta’s Arab roots shaped this classic treat, and you’ll still find touches of that influence in local food and language today.

Caltanissetta used to be a strategic outpost and one of the largest Arab centers in Sicily. Pietrarosa is one of the most significant castles in Sicily. It was built in the 9th Century as a military watchtower on the Salso River, which is where the city was developed. Only a remnant of the “Redstone” is left today.

For hundreds of years, Sicily was under Arab rule. This left behind a rich legacy, including culinary traditions and cult dishes like the famous Sicilian pastry.

One of the stories often associated with “Women’s Castle,” who created the tradition of stuffing puff pastry filled with ricotta as a way to welcome their loved ones when they arrived from Palermo, northern Sicily. Cannoli was the perfect dessert to make upon arrival.

The hollow shell was created by wrapping the dough in thick, imported, and cultivated sugarcane. This grew in the surrounding areas, creating tube-shaped biscuits with crunchy, bubbly, rough surfaces resembling volcanic craters.

The hard “zest,” which is the outer shell of Sicilian Cannoli, remained fresh for days. It was then stuffed with fresh sheep’s milk ricotta just before it was served. This ensured that it remained firm. 

Special flour

Lilo Defria is a Caltanissetta “master” who has been making desserts for over 25 years and also keeping track of their history. He was awarded numerous recognitions and awards, including the “Star for Labor” assignment by the President of the Republic for his “exceptional merits in competence, diligence, and morality during his work”. His efforts were also a part of the promotion of the cultural tradition of Sicily.

Caltanissetta’s ancestors cultivated a soft, diverse, and delicious variety of wheat flour that was perfect for desserts. This was the first type to make cannoli, and it was originally filled with ricotta and honey. This type of flour, called maiorca flour, is still produced in Sicily by the old stone mill. 

The local masters make cannolo with sheep and goat ricotta today. However, they also use sheep’s milk which, according to confectioners, is more delicious and easier to digest. Also, vanilla, pumpkin seeds, and chocolate are added. Cannoli can be enjoyed with coffee or as a dessert after a meal. It is a timeless symbol of the multi-culturalism of all Sicilians.

Original Sicilian Cannoli Recipe

Even the most skilled Sicilian chef will admit that it is difficult to make cannoli shells. The dough is made from flour, lard, and Marsala. It can also be sugar, egg, cocoa powder, cinnamon or orange zest.

When frying, it must be wrapped carefully around a rod. Cannoli are a popular dessert all over the globe. They taste best when they are filled right before eating to preserve the contrast between the creamy center and the crisp outer layer.

Although the shells are typically fried, there are many pastry shops and cookbooks that offer baked versions. Vacuum-packed shells are also available commercially. They used sheep’s or goat’s milk ricotta in Sicily for their cannoli.

The fillings for cannoli are varied around the globe, from whipped cream to pastry cream and custard to cow’s milk cream ricotta.

Luigi Falanga is the owner of Falanga, a prestigious Sicilian pastry business. He says that the secret to sumptuous cannoli fillings is to let the ricotta mixture and sugar rest in the refrigerator overnight. This allows the sugar to dissolve and the cheese to combine seamlessly to give it that rich mouthfeel.

Ingredients

For the Cannoli Shells:

• 2 cups Maiorca flour (or all-purpose flour)

• ¼ tsp cocoa powder

• 2 Tbsp confectioners’ sugar (or granulated sugar)

• Pinch of salt

• ⅛ cup cold butter, cut into cubes

• 1 egg

• ¼ cup Marsala wine (plus a little more if needed)

• 8 cups canola or vegetable oil (for frying)

• 1 egg, beaten (for egg wash and sealing)

For the Filling:

• 3 cups ricotta cheese, well-drained (strain overnight for best results)

• ¾ cup powdered sugar

• Pinch of salt

• ½ cup mini chocolate chips

Toppings:

• Candied orange slices

• Chopped pistachios

• Extra mini chocolate chips

Instructions

1. Make the Dough

1. In a large bowl, whisk together flour, cocoa powder, sugar, and salt.

2. Cut in the cold butter with your fingertips or a pastry cutter until the mixture is crumbly.

3. Add the egg and mix until just combined.

4. Gradually add Marsala wine, mixing until a soft, slightly tacky dough forms. You may need a splash more wine for the right texture.

5. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.

6. Shape into a ball, wrap, and let rest at room temperature for 30 minutes to 2 hours (covered).

2. Shape and Fry the Shells

1. Heat the oil in a large, deep pot to 340–355°F (170–180°C).

2. Working with half the dough at a time, keep the other half covered to prevent drying.

3. Roll out the dough very thin (about 1/16 inch) with a rolling pin or pasta machine.

4. Cut into 4-inch circles using a cookie cutter or glass.

5. Wrap each dough circle around a metal cannoli form. Brush a little egg wash on one end and press to seal.

6. Fry 4–6 shells at a time for 1–2 minutes, until golden and crisp. Adjust heat to maintain oil temperature.

7. Using tongs, carefully remove shells and drain on paper towels. While still warm, gently slide off the metal forms.

8. Let shells cool completely before filling. Gather and reroll scraps as needed.

3. Make the Filling

1. Place ricotta in a large bowl. Stir or beat gently by hand until smooth.

2. Sift in powdered sugar and add a pinch of salt. Mix until creamy.
   Tip: Avoid using a mixer, which can make the filling runny. If it seems loose, refrigerate for 1–2 hours or add a little more powdered sugar.

3. Fold in chocolate chips.

4. Fill and Decorate

1. Just before serving, pipe the filling into both ends of each shell using a piping bag (or use a plastic bag with the tip snipped off).

2. Dip the ends in chopped pistachios, chocolate chips, or decorate with candied orange as desired.

3. Dust with extra powdered sugar if you like, and enjoy immediately for best crispness.

Notes & Tips

• For best flavor and texture: Drain ricotta overnight in the fridge and let the prepared filling rest at least a few hours (preferably overnight).

• Don’t fill the shells until ready to eat, or they’ll get soggy.

• No cannoli molds? Use cleaned metal tubes or even shape foil into logs.

• Leftover shells can be stored in an airtight container for several days.

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Do you enjoy Taco Bell Chalupa? Using this easy Taco Bell Chalupa recipe, you can prepare them at home in no time. The crunchy, puffy structure of the chalupa bread will transform your next Taco Tuesday into a family staple.

This is a dish that my family always wants! These handmade chalupas are our go-to for a quick weekday supper that’s both entertaining and delicious! Chalupas have sturdier shells than regular corn or wheat taco shells. They’re the ideal blend of crispy and puffy.

Let’s learn how to prepare chalupas for a delicious homemade meal!

Chalupas: What are They?

The chalupa is a South-Central Mexican specialty. Authentic chalupas are produced by forming and frying masa batter into the appearance of a boat. Only salsa cheese and shredded lettuce are used to top the flat-fried flatbread.

The American Taco Bell chalupa supreme resembles a fried flatbread/taco combination. Only a few pantry goods and some oil are needed to make the fried shells. The contents are adjustable as long as you have the components to construct the shell!

What is the Difference Between Tacos and Chalupa?

Although the toppings for tacos and chalupas are similar, some parts of the world do not include meat in their chalupas. They keep the toppings simple with salsa, cheese and lettuce.

The shell is what makes tacos different from chalupas. Although you can use the taco holders both ways, traditional tacos come with corn tortillas and are soft-shelled. American versions might have crispy folded shells or wheat tortillas instead. Chalupas are rigid and boat-shaped.

More Information About Chalupa Shells

This is a recipe for a homemade/copycat Taco Bell chalupa supreme. Their shells are formed like taco shells and loaded with ground beef and garnishes, comparable to flatbread. The shell for this chalupa dish is a variation of Native American fry bread (also known as Navajo fry bread).

I found and fell in love with this bread while camping with my brother in Arizona. I roll out the dough to the diameter of a tiny tortilla and cook it to form the taco shell. The fried bread looks like a flat funnel cake. It is the closest approximation I’ve found to Taco Bell’s chalupa bread’s thin, bready exterior.

Are Taco Bell Chalupas Good?

The Chalupa Supreme is a popular choice for vegetarians as well as meat-eaters. It can be filled with beef or black beans, making it a crowd favorite. The thick, soft shell is what makes this dish stand out. Once you take a bite, the sensations in your mouth are so good that are hard to describe. The dish is flawless and every Taco Bell order should include a Chalupa.

Main Ingredients for Taco Bell Chalupa Copycat Recipe

Ground Beef

For my Taco Bell chalupa recipe, I use an 80/20 ground beef blend, which means it’s approximately 80 percent lean beef and 20 percent fat. This type is great because the fat adds taste, although a leaner cut can be substituted. Fresh is ideal, so have your butcher mince it for you.

Seasonings

I prefer to prepare my own ground beef seasoning blend so that I have more power over the flavor by utilizing the spices I have available in my spice cupboard. Chili powder, paprika, salt, cumin, coriander, and cayenne pepper are used to make this “taco seasoning.” 1 tablespoon + 1 teaspoon store-bought spice mix can be substituted.

Cornstarch

I add a little cornstarch to the seasoning mixture to help thicken the beef and bind the spices to the meat.

Iceberg Lettuce

Although lettuce isn’t commonly used in tacos, shredded iceberg lettuce gives this meal a crunch. If necessary, use shredded romaine lettuce; however, it may be more challenging to load into the shell.

All the Cheeses

Colby Jack cheese has a creamy consistency and a tangy taste, akin to mild Cheddar cheese. For a stronger flavor, replace the Colby Jack with any semi-hard cheese such as Cheddar, Monterey Jack, or Pepper Jack.

Tomatoes

Rather than pico de gallo, I cover the chalupas with chopped tomatoes for a healthy, fresh touch. I prefer Roma tomatoes, but any type would do.

AP Flour

With this dish, I use AP flour. It’s a multipurpose flour that may be used in a variety of baked and fried dishes. Although self-rising flour has baking powder, I like to use all-purpose flour and the baking powder myself.

The Sour cream

The chilled sour cream balances out the seasoned beef. It provides a velvety flavor to the chalupa and helps to hold the levels of ingredients together within the shell. Use Greek yogurt instead of sour cream for a lighter version.

Hints & Techniques for Making Chalupas at Home

Variants/ Replacements for this Dish

• For a vegetarian replica of this meal, use black beans for the seasoned ground beef.
• You may use ground chicken or turkey for the ground beef in your chalupa supremes. Use minced chicken for convenience.
• The nicest part about making your own chalupas is how you can top them with anything you want. Add a dollop of guacamole or pico de gallo for a deluxe touch.

Instructions for Preparing Chalupa Shells

Fresh chalupa shells are the greatest! They may be reheated for around 3 minutes under the broiler or in an air fryer set to 350 F (180 C).

• Fry in advance – The fried chalupa shells may be stored in sealed containers for two days.
• Put it in the fridge – The dough may be prepared up to a day ahead of time and chilled until intended use.
• Freeze – The dough circles may be formed and then placed between sheets of wax paper. Put in a Ziploc bag and freeze until ready to cook. They could be prepared up to a week ahead of time.

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List of Ingredients:

The Shell:

• ½ tsp kosher salt
• 1 tsp white vinegar
• 1 tbsp baking soda
• 1 cup whole milk
• 2½ cups AP flour, more if required
• Vegetable oil for frying

The Spiced Ground Beef:

• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp cayenne
• ½ tsp paprika
• ½ tsp kosher salt
• 1 tsp chili powder
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 lb. of 80/20 ground beef

The Toppings:

• Hot sauce (if you want)
• ¼ cup sour cream
• ½ cup grated Colby Jack cheese
• 1 cup shredded iceberg lettuce
• 1 medium Roma tomato, cored and diced

Directions:

Making the chalupa shells:

1. Whisk together the flour, baking soda, and salt in a medium mixing basin. Add the vinegar and milk and stir until a rough dough forms.
2. Place the batter on a floured, clean surface. Knead the mixture until it comes together, then split it into 8 equal portions (approximately 75 g each).
3. Add in enough oil to a cast iron pan so that it reaches 1 1/2″ up the side. Heat the oil at 325 F or 170 C on medium heat.
4. Flatten each dough ball into a 6-inch circle.
5. Taking one at a time, gently put one of the flattened-out dough portions in the heated oil. Fry for 30 seconds, or until the bottom is golden brown but not quite burnt; otherwise, the sheet will not fold.
6. Turn and form into a taco shell, cooking for 30 seconds more on each side.
7. Drain the fried bread on paper towels. Continue with the rest of the dough.

Making the seasoned ground beef:

1. In a small bowl, whisk together the chili powder, cornstarch, paprika, salt, cumin, coriander, and cayenne.
2. Using paper towels, pat the meat dry. Heat the oil in a big cast iron skillet over medium-high heat. Cook, tossing regularly and breaking up the meat with a wooden spoon until the ground beef is browned, approximately six minutes.
3. Stir in the spice blend and 1/3 cup water. Take off the heat after stirring to mix.

Filling the Shell:

Stuff each chalupa shell halfway with seasoned ground meat. Serve with shredded lettuce, sour cream, cheese, and tomatoes on top. Serve right away with hot sauce on top. Enjoy!

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