Ingredients

• 15 chickens wings
• 0.5 cups all-purpose flour
• oil for deep frying
• 0.25 cups butter
• 0.25 cups hot pepper sauce , such as Frank's RedHot®
• 1 tablespoon chile-garlic sauce , such as Sriracha®
• 0.5 teaspoons Thai red chile paste
• 2 tablespoons Asian sweet chile sauce , such as Mae Ploy® Sweet Chilli Sauce
• 2 tablespoons honey

Instructions

1. 1 Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
4. 4 Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
5. 5 Pour the sauce over the chicken wings; stir to coat.

Nutrition per serving