Fiery Chicken Wings

Name: Fiery Chicken Wings
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: American,
Ingredients: 2 pounds chicken wings; 1 1/2 tsps kosher salt plus more to taste; 1/2 tsp freshly ground pepper; Canola oil for frying; 10 tbsps unsalted butter melted; 1/2 cup fresh lime juice; 4 cloves cloves garlic minced; 1/4 cup honey; 2 tbsps brown sugar; 1 1/2 to 2 tablespoons fiery seasoning plus more for garnish; 1 1/2 tsps cornstarch; 2 tbsps cold filtered water; Fresh cilantro leaves for garnish; Zest of 1 lime for garnish

These hot wings will have you licking your fingers clean! McCormick® Fiery Seasoning coats chicken wings in a generous kick of sriracha, lime and garlic. Great for potlucks, game day, parties … you name it. Recipe & Photo Credit: Tasty.

10m

PREP TIME

35m

COOK TIME

14

INGREDIENTS

Servings: 6

Ingredients

2 pounds chicken wings
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground pepper
Canola oil, for frying
10 tablespoons unsalted butter, melted
1/2 cup fresh lime juice
4 cloves cloves garlic, minced
1/4 cup honey
2 tablespoons brown sugar
1 1/2 to 2 tablespoons fiery seasoning, plus more for garnish
1 1/2 teaspoons cornstarch
2 tablespoons cold filtered water
Fresh cilantro leaves, for garnish
Zest of 1 lime, for garnish

INSTRUCTIONS

1 Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.
2 Season the wings all over with salt and pepper and set on the prepared baking sheet.
3 Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
4 Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
5 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.
6 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.
7 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.
8 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.
9 Garnish the wings with cilantro, lime zest, and a pinch of Fiery Seasoning, if desired. Serve hot.
10 Enjoy!