Ingredients
2lbchicken wings
1½tspkosher salt,plus more to taste
½tspfreshly ground black pepper
canola oil,for frying
5ozunsalted butter
½cupfresh lime juice
4clovesgarlic,minced
2tbspbrown sugar
¼cuphoney
2tbspfiery spice blend,such as McCormick®, plus more for garnish
1½tspcorn starch
2tbspwater,cold filtered
fresh cilantro leaf,for garnish
lime,zested, for garnish
Preparation
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Season the wings all over with salt and pepper and set on the prepared baking sheet.
Bake the wings for about 20 minutes until the internal temperature reaches 165 degrees F.
Heat 1-inch of canola oil in a large pot over medium heat until it reaches 350 degrees F.
While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat.
Once melted, add the lime juice, garlic, honey, and Fiery spice blend. Bring to a simmer, whisking to combine.
Cook for about 3 minutes until the sauce comes together and thickens slightly.
Stir together cornstarch and cold water, breaking up any clumps, until it reaches a milk-like consistency.
Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.
Working in batches, carefully lower 4 to 6 wings at a time into the hot oil. Fry for 2 to 3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.
In a large bowl, toss 4 to 6 wings at a time with a ¼ cup of the sauce until well coated. Repeat with the remaining wings.
Serve and enjoy.
