“Sizzling Firecracker Chicken Wings”

Allergens

Dairy (Butter)

Ingredients

• 1. 2 lbs chicken wings (drumettes and flats) 2. 3/4 cup Frank's RedHot sauce 3. 1/2 cup unsalted butter 4. 1 tbsp honey 5. 1 tbsp white vinegar 6. 1 tsp Worcestershire sauce 7. 1 tsp garlic powder 8. 1/2 tsp cayenne pepper (adjust to taste) 9. 1/2 tsp paprika 10. Salt and black pepper, to taste 11. Fresh cilantro leaves, for garnish 12. Celery sticks, for serving

Instructions

1. Pat dry the chicken wings and season them with salt and black pepper.
2. In a large pot or deep fryer, heat oil to 350°F (175°C). Fry the wings in batches until they are golden brown and cooked through. Remove from the oil and drain on paper towels.
3. In a separate saucepan, melt the butter over low heat. Add the Frank's RedHot sauce, honey, white vinegar, Worcestershire sauce, garlic powder, cayenne pepper, and paprika. Stir well and simmer for 5 minutes.
4. Toss the wings in the sauce until evenly coated. Return them to the fryer or grill and cook until the sauce is slightly bubbling and caramelized. Remove from heat.
5. Garnish with fresh cilantro leaves and serve immediately with celery sticks.

Chef’s Insight

For an even fierier kick, add more cayenne pepper or try using a different hot sauce.

Notes

For an added touch, serve the wings with a side of blue cheese dressing and carrots.