Hot Wings(6 Pcs) Recipe

Prepare wings

Pat the 6 chicken wings dry with paper towels. If any pieces are large, halve them at the joint so each piece is similar in size.

Place the wings in a bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tablespoon vegetable oil. Toss until evenly coated and let sit 10 minutes at room temperature while you preheat the oven or heat oil for frying.

Oven-baked method

Preheat oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Arrange wings skin-side up on the rack, leaving space between pieces. Bake for 25-30 minutes, turning once halfway, until skin is crisp and internal temperature reaches 74°C (165°F).

Frying method

Heat 1 to 1.5 inches of vegetable oil in a heavy skillet or pot to 180°C (350°F). Fry wings in batches for 8-10 minutes until golden brown and cooked through (internal 74°C/165°F). Drain on paper towels. If you prefer extra-crispy skin, finish fried wings in a preheated 220°C (425°F) oven for 5 minutes.

While wings cook, make the sauce. In a small saucepan over low heat, combine 1 cup hot sauce, 2 tablespoons unsalted butter, 1 teaspoon honey, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika and 1 teaspoon cayenne pepper. Stir until butter melts and sauce is smooth and warmed through, about 3-4 minutes. Taste and adjust heat or sweetness to preference.

When wings are cooked, transfer them to a large bowl. Pour the warm hot sauce mixture over the wings and toss quickly but gently until evenly coated.

Place the 6 hot wings on a serving plate with celery sticks and carrot sticks. Serve immediately with 1 tablespoon ranch or blue cheese dressing for dipping.