Time: 35 min.
Complexity: easily
Servings: 4

Molly Yeh describes her chicken wings as "a deep-fried, crispy, juicy feast for the stomach," and she's right. Coated in flour with paprika and cayenne pepper, deep-fried, and drizzled with fiery barbecue sauce, these wings are simply finger-licking good!

Ingredients:

• 2 cups (240 g) premium flour
• 2 tsp paprika
• 1 teaspoon coarse salt + more to taste
• 0.5 tsp ground cayenne pepper
• 1360 g chicken wings, cut in half (without tips)
• 85 g unsalted butter
• 1/3 cup Buffalo hot sauce, such as Frank's
• 1/3 cup ready barbecue sauce
• 1–2 tablespoons Sriracha sauce
• 1 tbsp. honey
• 1 finely chopped green onion
• 0.5 tbsp. ranch sauce
• 0.5 cup blue cheese sauce
• Carrot and celery sticks for serving
• Special equipment: deep fat thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken wings, ground cayenne pepper, paprika, barbecue sauce, ranch sauce

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Preparation:

Step 1
• Pour 5 cm of oil into a large Dutch oven (10 liters or more) and attach a deep-fry thermometer. Heat the oil to 190°C (375°F). Place a rack on the baking sheet.
Step 2
• In a large zip-lock bag, combine the flour, paprika, salt, and cayenne pepper and shake to combine. Pat the chicken wings dry on paper towels and season lightly with salt. Add half the wings to the flour mixture and massage to coat.
Step 3
• Shake off any excess seasoning and drop the wings into the hot oil. Repeat with the remaining wings and drop them into the oil, stirring to prevent them from sticking. Adjust the heat so the oil temperature remains between 170°C and 180°C.
Step 4
• Grill, turning occasionally, until crispy and cooked through, 12–15 minutes, depending on the size of the wings. Transfer to a grill and season with salt.
Step 5
• Prepare the barbecue sauce while the wings are frying.:
  
  In a large heatproof bowl, gently melt the butter over low heat. Stir in the hot sauce, barbecue sauce, Sriracha sauce, and honey. Add the wings. Stir well to coat them completely.
Step 6
• Transfer the wings to a serving platter and pour the remaining sauce over them. Sprinkle with finely chopped green onions. In a serving bowl, combine the ranch dressing and blue cheese dressing and serve with carrots and celery.

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