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Preheat the oven to 350ºF (180˚C). 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 until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
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, brown sugar and Fiery Seasoning. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens, about 3 minutes.
To make cornstarch slurry, stir together cornstarch and cold water, breaking up any clumps, you should be left with 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 about 1/4 cup (60 ml) of the sauce or until well coated. Repeat with the remaining wings.
Garnish the wings with cilantro, lime zest, and a pinch of Fiery Seasoning, if desired. Serve hot.