20 PCS HOT WINGS Recipe

Pat wings dry with paper towels. If frozen, fully thaw and pat dry. Trimming any excess skin or tips if desired.

Place the 20 wings in a large bowl. Sprinkle kosher salt, black pepper, garlic powder and onion powder over wings. Toss thoroughly so each piece is lightly and evenly seasoned.

Prepare coating

In a shallow bowl or large zip-top bag combine all-purpose flour, cornstarch, paprika and cayenne. Mix until evenly combined.

Dredge seasoned wings, a few at a time, in the flour mixture to lightly coat. Shake off excess; you want a thin even layer, not a heavy breading. Place coated wings on a wire rack and let rest 10 minutes — this helps the coating adhere.

Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge wings). Heat oil to 350°F (175°C). Use a thermometer to keep temperature steady.

Working in batches (4–6 wings per batch to avoid overcrowding), carefully lower wings into hot oil. Fry until golden brown and cooked through, about 8–10 minutes per batch. Internal temperature should reach 165°F (74°C). Maintain oil temperature around 320–350°F by adjusting heat between batches.

Use a slotted spoon or tongs to transfer fried wings to a wire rack set over a baking sheet to drain for 2–3 minutes. Repeat until all wings are fried.

While wings fry, prepare the sauce: in a small saucepan over low heat, melt the unsalted butter gently (do not boil).

Add hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, honey (if using) and smoked paprika to the melted butter. Whisk constantly until sugar dissolves and sauce is smooth and slightly thickened, about 2–3 minutes. Taste and add a pinch of salt if needed. Keep warm on the lowest heat or remove from heat and cover so it stays warm.

Place fried wings in a large clean bowl. Pour the warm hot wing sauce over wings in two additions, tossing between additions so each wing is evenly coated. Use tongs to toss gently but thoroughly.

Transfer sauced wings to a serving platter. Arrange celery and carrot sticks alongside and serve with ranch or blue cheese dressing on the side.

Serve immediately while hot and crispy. Leftover wings can be kept in an airtight container in the refrigerator up to 2 days; reheat in a 400°F oven for 8–10 minutes to crisp.