Full Order Recipe

Trim and dry

If not already split, cut each wing at the joint into drumette and flat. Pat wings thoroughly dry with paper towels—dry skin fries crisper.

Season

Place wings in a bowl and season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss to evenly coat. Let rest 10–15 minutes at room temperature while you make the batter.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/4 tsp salt. In a separate bowl whisk the egg with 3/4 cup hot (but not boiling) water until combined. Add the wet to the dry and whisk until mostly smooth—batter should be slightly thick but pourable; adjust with up to 1–2 tbsp water if necessary.

Coat wings

Working in batches, dip seasoned wings into the batter to coat completely, letting excess drip off. Place battered wings on a wire rack while you heat oil.

Heat oil

Pour about 2 cups neutral oil into a deep skillet or Dutch oven—oil should be deep enough to submerge at least half the wings (about 2–2.5 inches). Heat over medium-high heat until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, oil should bubble steadily when a small piece of batter is dropped in.

Fry wings (first cook)

Fry wings in small batches (do not overcrowd) for 6–8 minutes until pale golden and cooked through (internal temperature ~165°F/74°C). Remove wings to a wire rack or paper towel-lined tray.

Fry wings (finish crisping)

Increase oil to 375°F (190°C). Return wings in batches and fry an additional 2–4 minutes until deep golden brown and very crisp. Drain on a rack for a few minutes.

Make the sauce

In a sauté pan over low heat, melt 4 tbsp unsalted butter. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant but not browned. Stir in 1/2 cup hot sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp soy sauce, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (optional). Warm gently and whisk until butter is fully emulsified into the sauce, heating just until bubbly but not boiling (about 2–3 minutes). Taste and adjust balance—add more honey to tame heat or more hot sauce/cayenne to increase heat. Keep warm on the lowest heat.

Toss wings in sauce

Place the drained, crispy wings into a large bowl. Pour the warm sauce over the wings and toss vigorously until every wing is evenly coated in a glossy layer of Steve's Lava sauce. Work quickly so the wings stay crispy beneath the sauce.

Make ranch

Whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 2 tbsp sour cream until smooth. Stir in 1 tbsp chopped chives, 1 tbsp chopped parsley, 1/4 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Adjust thickness with additional buttermilk if desired. Chill until serving; bleu cheese may be substituted on request.

Arrange hot sauced wings on a platter with celery and carrot sticks at the side. Serve immediately with a bowl of house ranch (and bleu cheese on request). Each order is 10 wings—serve with napkins and extra sauce on the side if desired.