Crispy Hot Honey Wedges

Ingredients

Gather everything before you start so the cooking flow stays quick and clean.

• 3 potatoes large potatoes, cut into wedges
• 6 tbsp flour (divided for coating)
• 6 tbsp cornstarch (divided for coating)
• 2 pieces eggs, beaten
• 1 to taste salt & black pepper
• 1 for frying oil for frying
• 2 tbsp butter
• 2 cloves garlic cloves, minced
• 2 tbsp honey
• 1 tbsp maple syrup
• 2 tsp sriracha (adjust to preference)
• 1 handful fresh coriander, chopped

Step-by-Step Instructions

1. Cut the potatoes into large wedges. For best results, parboil them in salted water for 6–8 minutes, until slightly tender but still firm. Drain well and pat completely dry with paper towels.
2. Prepare your dredging station. In one bowl, mix 3 tbsp flour with 3 tbsp cornstarch. Place the beaten eggs in a second bowl. In a third bowl, mix the remaining 3 tbsp flour with the remaining 3 tbsp cornstarch.
3. Season the potato wedges with salt and black pepper. Coat them first in the flour-cornstarch mixture, then dip them into the beaten eggs, and finally coat them in the second flour-cornstarch mixture.
4. Heat oil in a heavy skillet or deep pan over medium-high heat. Fry the coated wedges in batches until golden brown, crispy, and fully cooked through. Drain on paper towels and sprinkle lightly with salt.
5. In a separate pan over low heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the honey, maple syrup, and sriracha. Whisk gently until the glaze is glossy, bubbly, and fully combined. Turn off the heat and stir in the chopped coriander.
6. Toss the hot crispy wedges gently in the warm hot-honey glaze until coated on all sides. Serve immediately while hot and crunchy.

Nutrition Estimate

Nutrition values are estimates for home cooking guidance and may vary by ingredient brand, weight, and cooking method.