Firecracker Chicken Wings: A Tailgate Game Day Copycat Classic

Allergens

Contains gluten, dairy, and soy.

Ingredients

• 1 lb chicken wings, separated into wingettes and drummettes
• 1 cup all
• purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup vegetable oil for frying
• Sauce:
• 1/2 cup Frank's RedHot sauce
• 1/4 cup honey
• 2 tbsp butter, melted
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• Blue cheese dressing and celery sticks for serving

Instructions

1. In a medium bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper to taste. Set aside.
2. In a deep fryer or heavy pot, heat vegetable oil to 350°F (175°C).
3. Working in batches, coat chicken wings with flour mixture, shaking off excess flour, then fry until golden brown and cooked through, about 8 10 minutes. Remove from oil and place on a paper towel lined plate. Repeat with remaining wings.
4. In a large bowl, whisk together hot sauce, honey, butter, soy sauce, apple cider vinegar, and Worcestershire sauce. Toss fried chicken wings in the sauce until well coated.
5. Serve immediately with blue cheese dressing and celery sticks.

Chef’s Insight

For an extra smoky flavor, use chili-infused oil to deep fry the chicken wings.

Notes

For a fiery kick, add more hot sauce to the coating mixture before frying the wings.