Spicy Hot Wings

Yield: 4 dozen

5 lbs. chicken wings
1/2 c. butter, cubed
1/2 c. Louisiana-style hot sauce
1/4 c. balsamic vinegar
1/4 c. soy sauce
3 T. brown sugar
3 T. honey
2 T. plus 1 tsp. celery seed, divided
2 T. lemon juice
2/3 c. flour
1 tsp. salt
1 tsp. paprika
1 tsp. cayenne pepper
1/2 tsp. garlic powder
oil for deep-fat frying

Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 T. celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half. Meanwhile, in a large resealable plastic bag, combine 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, heat oil to 375 degrees. 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.

Polly Burkholder - Star Tannery