Name: Fiery Chicken Wings Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 lb chicken wings; 1½ tsp kosher salt; ½ tsp freshly ground black pepper; canola oil; 5 oz unsalted butter; ½ cup fresh lime juice; 4 cloves garlic; 2 tbsp brown sugar; ¼ cup honey; 2 tbsp fiery spice blend; 1½ tsp Corn Starch; 2 tbsp water; fresh cilantro leaf; lime

How To Make Fiery Chicken Wings

Be amazed at the spicy-tangy blend in these baked and fried chicken wings made flavorful by McCormick’s Fiery Spice Blend and the mix of honey and lemon.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

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

Instructions

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.