If you don’t want to deep fry, you can steam the wings first for 10 minutes, pat them dry then brown in the oven at high heat for 15 minutes. Turn the wings over and cook another 15 minutes or until the skin is golden brown.  Both frying and baking turns out juicy and crispy wings.

1 pound chicken wings
3/4 cup cornstarch
8 tablespoons Frank’s Red Hot Original
3 tablespoons Tabasco
1 tablespoon choice of BBQ sauce
1/2 stick of butter
3 cloves garlic, minced
1 tablespoon honey
5 cups peanut oil
Freshly ground black pepper

Cut the wings at the joint. In a large mixing bowl, evenly coat the wings with cornstarch.  Shake off excess.

Melt the butter with the garlic in the microwave. Pour the melted butter in a large mixing bowl, along with the hot sauces, honey, and black pepper and stir to combine.

Heat peanut oil in a medium pot, fry the wings until golden brown. Transfer the wings to a plate lined with paper towel.

Transfer the wings to the large mixing bowl and toss with the sauce.