Ingredients
5 pounds chicken wings1/2 cup butter, cubed1/2 cup Louisiana-style hot sauce1/4 cup balsamic vinegar1/4 cup soy sauce3 tablespoons brown sugar3 tablespoons honey2 tablespoons plus 1 teaspoon celery seed, divided2 tablespoons lemon juice2/3 cup all-purpose flour1 teaspoon each salt, paprika and cayenne pepper1/2 teaspoon garlic powderOil for deep-fat frying
Preparation
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 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half.
Meanwhile, in a large resealable plastic bag, combine the 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°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.
