SPICY HOT WINGS

SPICY HOT WINGS


5-lbs. chicken wings
½ cup butter, cubed
½ cup Louisiana-style hot sauce
¼ cup balsamic vinegar
¼ cup soy sauce
3 Tbsp. brown sugar
3 Tbsp. honey
2 Tbsp. plus 1 tsp. celery seed, divided
2 Tbsp. lemon juice
2/3-cup all-purpose flour
1 tsp. each, salt, paprika and cayenne pepper
½ tsp. garlic powder
Oil for deep fat frying

Cut wings into three sections, discard wing tip section. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 Tbsp. celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half.

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.

In an electric skillet or deep-fat fryer heat6 oil to 375^. Fry wings a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.

Yield: 4 dozen