15 PCS HOT WINGS Recipe

Trim and dry

Pat the 15 chicken wings dry with paper towels. If whole wings were purchased, separate into drumettes and flats and discard wing tips or save for stock.

Place the wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder and onion powder over the wings. Toss thoroughly so each piece is evenly seasoned. Let sit for 10–15 minutes at room temperature to help flavors adhere.

If you want crispier wings, combine the all-purpose flour, cornstarch and paprika in a shallow dish. Lightly dredge each seasoned wing in the flour mixture, shaking off excess. Set coated wings on a wire rack for 5 minutes to let coating adhere.

Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C). Use a thermometer to maintain temperature. Fry wings in batches (do not overcrowd) for 8–10 minutes, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove to a wire rack or paper towel-lined tray to drain. Repeat until all wings are cooked.

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; spray rack lightly with nonstick cooking spray. Arrange wings in a single layer without touching. Bake for 35–45 minutes, flipping once halfway through, until skin is deep golden and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes at the end, watching closely.

While wings are cooking, melt the unsalted butter in a small saucepan over low heat. Add the hot sauce, honey, apple cider vinegar, Worcestershire sauce, cayenne pepper, smoked paprika and salt. Whisk and warm gently until fully combined and slightly thickened, about 2–3 minutes. Taste and adjust spice or sweetness to preference. Keep warm on the lowest heat.

Place cooked wings in a large clean bowl. Pour the warm hot sauce glaze over the wings. Toss vigorously with tongs or two spoons for 30–60 seconds until every wing is evenly coated with sauce.

Transfer sauced wings to a serving platter. If you prefer the sauce to set slightly, arrange wings on a rack and let rest 2–3 minutes so glaze adheres without pooling.

Serve the 15 hot wings immediately with celery sticks and ranch or blue cheese dressing on the side for dipping. Provide extra napkins—these are best enjoyed hot and saucy.