Firecracker Chicken Wings – A Food Truck Favorite Snack

Allergens

Dairy (Buttermilk), Wheat (Flour)

Ingredients

• 2 lbs chicken wings, drumettes & flats separated
• 1 cup buttermilk
• 1 cup all
• purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Oil for frying Sauce:
• 1/2 cup Frank's RedHot Sauce
• 1/4 cup white vinegar
• 1/4 cup honey
• 1 tbsp butter
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)

Instructions

1. In a large bowl, toss the wings in buttermilk, ensuring they are well coated. Cover and refrigerate for at least 1 hour or up to overnight.
2. Preheat oil to 350°F in a deep fryer or heavy pot.
3. In a separate bowl, mix together flour, garlic powder, onion powder, salt, and pepper.
4. Remove wings from buttermilk, letting excess drip off. Dredge in the seasoned flour, shaking off any excess.
5. Fry wings in batches for 7 8 minutes or until golden brown and cooked through, turning occasionally. Transfer to a paper towel lined plate.
6. In a saucepan over medium heat, combine all sauce ingredients. Bring to a simmer, then reduce heat and let cook for 3 minutes, stirring frequently. Remove from heat.
7. Toss the wings in the prepared sauce, ensuring they are evenly coated.
8. Arrange wings on a serving platter and garnish with green onions or sesame seeds. Serve immediately with blue cheese dressing and celery sticks.

Chef’s Insight

Don't be afraid to adjust the heat level by adding more or less cayenne pepper to the sauce according to your preference.

Notes

Serve these wings with a cold beer or your favorite cocktail to enhance the overall experience.