Difficulty: Easy - for beginners
Serves: 48 servings
â€¢5 pounds chicken wings
â€¢1/2 cup butter, cubed
â€¢1/2 cup Louisiana-style hot sauce
â€¢1/4 cup balsamic vinegar
â€¢1/4 cup soy sauce
â€¢3 tablespoons brown sugar
â€¢3 tablespoons honey
â€¢2 tablespoons plus 1 teaspoon celery seed, divided
â€¢2 tablespoons lemon juice
â€¢2/3 cup all-purpose flour
â€¢1 teaspoon each salt, paprika and cayenne pepper
â€¢1/2 teaspoon garlic powder
â€¢Oil for deep-fat frying
â€¢Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half.
â€¢ Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder and remaining celery seed. Add wings, a few at a time, and shake to coat.
â€¢ In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat. Yield: about 4 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.