20 chicken wings
1 1/2 cups all-purpose flour
3 Tablespoons garlic powder
3 Tablespoons Cajun spice
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
Vegetable oil, for frying
1 cup hot pepper sauce
1/2 cup honey
3 Tablespoons dark brown sugar
Blue cheese or ranch dressing, for serving
What's a barbecue without hot wings? What we love about this recipe is the combo of frying and baking, which really locks in the favor. Have lots of Chinet® napkins handy!
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil. To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Cajun spice, salt and white pepper. Dredge the wings in the flour mixture, shaking off the excess, and let set on a plate.
In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess. Deep-fry the wings until crispy and golden brown, about 12 minutes.
While wings are frying, mix the hot sauce, honey and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with blue cheese dipping sauce or ranch dressing and suggest serving on Chinet® Classic White™ dinner plates.