Jumbo Chicken Wings Recipe
Twelve jumbo chicken wings, deep-fried and coated in your choice of two different sauces (traditional Buffalo or Honey Sriracha).
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Ingredients
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Chicken Wings
Buffalo Sauce
Honey Sriracha Sauce
Method
Preparation
- 1
Season the Wings
In a large bowl, combine the jumbo chicken wings, salt, black pepper, garlic powder, and baking powder. Toss the wings until they are evenly coated with the seasonings.
- 2
Heat the Oil
In a large deep fryer or heavy pot, heat vegetable oil to 375°F (190°C). Use a thermometer to maintain the temperature.
Cooking the Wings
- 3
Fry the Wings
Carefully add the seasoned chicken wings to the hot oil in batches. Fry for about 10-12 minutes or until the wings are golden brown and crispy. Use a slotted spoon to remove the wings and drain them on paper towels.
Making the Sauces
- 4
Prepare Buffalo Sauce
In a small saucepan over medium heat, melt the unsalted butter. Once melted, stir in the hot sauce, garlic powder, and Worcestershire sauce. Mix well and remove from heat.
- 5
Prepare Honey Sriracha Sauce
In another bowl, combine the Sriracha sauce, honey, soy sauce, and rice vinegar. Whisk until smooth and well combined.
Serving
- 6
Coat the Wings
Place the fried chicken wings in a large mixing bowl. Pour half of the Buffalo sauce over the wings and toss to coat. In another bowl, pour half of the Honey Sriracha sauce over the wings and toss to coat.
- 7
Serve
Transfer the coated wings to a serving platter. Serve immediately with celery sticks and your choice of dipping sauce on the side.
