This isn’t your average sweet and spicy chicken wing recipe. Frank’s RedHot® Original Cayenne Pepper Sauce, honey, and French’s® Classic Yellow Mustard come together for an addictively tangy sauce that’s half sweet, half spicy.
40
Serves
30m
Prep
6m
Cook
Method
Wings
- Pat dry wings and lay flat then prepare trays for cooked wings
- Working in batches, divide wings across deep fryer baskets. Par-fry in deep fryer at 180°C for 6 min (8 min for larger ones)
- Transfer onto prepared trays for cooling. Once cooled, drain off any excess oil and portion according to serving size (500g). These can be kept for up to 3-4 days, refrigerated
Hot and tangy sauce
- In a large mixing bowl, add French’s mustard, Frank’s RedHot Sauce and honey and whisk until well combined
- Transfer into pump or squeeze bottles. Store ambient, away from heat and sunlight, until earliest expiry date of ingredients
To serve
- Cook wings in deep fryer at 180°C for 3-5 min, depending on size (or until an instant-read thermometer inserted into the thickest part of the meat, near the bone, reads 75°C). Halfway through cooking, check wings and shake basket
- Let wings drain briefly to crisp up before placing in mixing bowl. Add a pinch of salt
- Shake hot and tangy sauce before adding to wings. Toss to coat wings evenly. Serve with extra hot and tangy dipping sauce, if desired
CHEF’S TIPS: Brining wings can also help increase flavour and tenderness, while reducing cook time during service
