Jesus and Krystal

This will serve 6 to 8 stomachs

5 pounds whole chicken wings (40 wings)

8 tablespoons unsalted butter (1 Stick)

2 ½ cups Franks Hot Sauce

1 ¼ cup honey

1-tablespoon onion powder

1-tablespoon garlic powder

2-½ Tablespoons cayenne pepper

½ cup brown sugar

1 to 2 quarts peanut or vegetable oil (for frying)

9 tablespoons cornstarch

1 ½ -teaspoon pepper

1) Cut the wings apart at the joints, and discard the wing tips. Melt the butter in a small saucepan over low heat. Whisk in the hot sauce, Brown sugar, Honey, Garlic powder, and onion powder. Remove from heat and set aside for later.

2) Heat oven to 200 degrees. Heat 2.5 inches of oil in a large Dutch oven, with a candy thermometer attached to the side, over high heat until it measures 360 degrees.

3) Mix 4 ½ -table spoons cornstarch, 2/3-teaspoon pepper in a large zip lock bag. Pat the chicken dry with a paper towels, then toss evenly with the cornstarch mixture. Add half of the wings to the hot oil and fry until golden, 10 to 15 minutes. Remove from oil into colander to drain oil.

4) Toss the fried wings and sauce together in a large bowl until thoroughly coated for about 30 seconds. Place on cookie sheet and broil  for 5 minutes till caramelized.

5) Serve with ranch or blue cheese and celery.

It is important when deep-frying to keep the oil between 350 and 360 degrees to ensure that the wings are crispy and not oily. The only way to accurately determine the correct temperature is with a candy thermometer. A heavy-bottomed pot will help to keep an even temperature. Do not attempt to make this recipe in a smaller pot, as the oil will bubble up considerably. We recommend using a Dutch oven with a capacity of at least 7 quarts.