4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint
1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels.
Heat 2 1/2 inches of oil over medium-high heat to 360 degrees.
While the oil heats, mix together the cayenne, black pepper, salt, and cornstarch in a small bowl.
Dry the chicken with paper towels and place in a large mixing bowl.
Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
Fry half the chicken wings until golden and crisp, 10 to 12 minutes.
With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with the carrot/ celery sticks and Blue Cheese/Ranch Dressing on the side.
You can mix in honey instead of brown sugar if you like. Cornstarch gives you a better crispy coating then just flour. Get a decent hot sauce, Frank's is good but not that hot so that why you add the cayenne and Tabasco.
Or just got to Hooters.
