Ingredients
- Canola oil, for frying
- 12 chicken wings (see note above in the description section)
- 3 tablespoons cornstarch
- 2 teaspoons salt (seasoning salt, Lawry's)
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (or more)
- 1/2 teaspoon onion powder
- WING COATING SAUCE MIXTURE
- 1/2 cup hot pepper sauce (such as Red Hot)
- 1/4 cup butter
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- SERVE WITH
- Blue cheese dip
- Celery sticks
How to Make
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Step 1: Preheat oil in the deep fryer to 350 °F. Line a baking sheet with paper towels or top with a wire rack.
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Step 2: If the wings that you purchased are in one piece, cut chicken wings at the joints to obtain three pieces. Discard the small end (or save for stock) and keep the other two pieces. Pat dry with paper towels. Set aside.
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Step 3: In a large bowl, combine cornstarch, salt and spices. Add dry chicken wings and coat with spices. Place half the wings (or less depending on their size) in hot oil and cook for 12 to 15 minutes or until nicely browned. Beware of splattering. Drain on the baking sheet and keep warm. Repeat with remaining wings.
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Step 4: COATING SAUCE: in a small saucepan, combine all ingredients. Bring to a boil and simmer over low heat for about 5 minutes or until sauce has reduced by half. Pour into a large bowl. Add cooked chicken wings and toss to coat.
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Step 5: Serve immediately with blue cheese dip and celery sticks.
We hope you enjoy this recipe!
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