Ingredients:
2 Tablespoons tabasco
2 Teaspoons vinegar, cider
1 Teaspoon pepper, cayenne
1 Teaspoon pepper, black
3 Tablespoons corn flakes
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Directions:
Prep the wings - wingtips should be removed and remaining wings separated into 2 parts at the joint.
Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 ½ inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and cornstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with the carrot and celery sticks and Blue Cheese Dressing on the side. |