- 2 lb wings, patted dry
- Kosher salt, as needed
- Freshly ground pepper, as needed
- 2 cups cornstarch
- Canola oil, for deep frying
- 1 cup red chile sauce, Salsitas Mendoza recommended
- 1 cup (2 sticks) unsalted butter
- 1 cup honey
- 1/2 cup chunky blue cheese dressing
- 2 carrots, sliced on a bias
- 2 stalks celery, sliced on a bias
Preheat oil in a saucepan over medium-high heat.
Preheat oven to 400°.
Lightly season wings with salt and pepper. Set aside.
In a large bowl, add cornstarch and season it with salt and pepper.
Dredge wings on cornstarch. Shake off excess of cornstarch before dipping into hot oil.
When oil is hot, fry wings. When wings are golden in color, remove from oil and transfer them to a sheet pan lined with a cooling rack. Roast until wing’s internal temperature reaches 165°.
To make the sauce, combine all ingredients in a small saucepan. Cook over medium heat until bubbly. The mixture will reduce just a touch, and will slightly thicken. Transfer ½ of sauce to a large bowl and keep warm. Optional, make a slurry of 1 tablespoon cornstarch and 1 tablespoon of water and thicken sauce.
When wings are ready, add them to bowl holding sauce and toss them thoroughly. When wings are coated, serve them with a small portion of celery, carrots, small portions of blue cheese dressing, and a small portion of extra sauce if wanted.