This recipe comes courtesy of Chef Noel Cunningham, or Chef Cunny if you're working in his kitchens.
Noel's a world traveler, who's career stretches from Kingston, Jamaica to Winnipeg, Manitoba, and his pallet spans the gambit, mixing traditional elements of Caribbean and Canadian flavours.
The secret to these perfect wings lays with how Chel Noel manages heat. Capsaicin is the naturally occurring chemical in chili's that creates the sensation heat, is neutralized by sugar (like honey). This means you can turn up the heat on these wings and leverage your honey to dial back the spice until it's just right.
Let's get hot!
- 2 pounds chicken wings, washed and patted dry
- salt and pepper to taste
- Frank's RedHot Buffalo Wings Sauce
- 1 teaspoon Cornstarch
- ½ cup Nude Bee Orange Honey
- 2 tablespoons butter
- Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C)
- Wash and season chicken wings lightly with seasoned salt.
- Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
- While the wings are cooking, melt 2 tablespoons of butter over medium heat in a small pot.
- Mix the buffalo wings sauce and cornstarch then add the honey and the buffalo sauce and cornstarch mixture to the melted butter. Bring to a simmer, stirring occasionally.
- Reduce to a simmer and cook for 3-5 minutes or until the sauce has slightly thickened.
- Once the chicken is done cooking, add it to a large bowl and pour over the sauce. Toss the wings with the sauce until coated and serve immediately with your desired dipping sauce and side.
Now enjoy and remember if you need to turn up the heat or cool it down a little honey goes a long way to perfecting your Capsaicin balance.