Tropical Sweet Heat Crispy Fried Wings

Take crunch and flavour to the next level when you pair crispy fried chicken wings with a sauce made of Tropical Sweet Heat, honey, butter, and lime juice.
Every bite delivers bold tropical flavour followed by a warm, lingering kick. Sticky, crispy, and seriously satisfying, these are the kind of wings that disappear fast - so you might want to make a double batch!

What you will need

2 lbs Chicken wings, split and tips removed
1 tbsp Kosher salt
1 tsp Black pepper
1 tsp Garlic powder
1 tsp Onion powder
1 tbsp Cornstarch
1 tsp Baking powder (NOT baking soda)
1/2 cup Tropical Sweet Heat sauce
1 tbsp Butter
1 tsp Fresh lime juice
1 tsp (Optional) honey (for a stickier glaze)
2 to 3 QT Neutral, high-smoke-point oil (such as peanut oil, canola oil, or vegetable oil)

How you'll make it

Prep the Wings: Pat wings completely dry with paper towels. In a large bowl, toss wings with salt, pepper, garlic powder, onion powder, cornstarch, and baking powder.
Chill for Crispiness: Place wings on a wire rack over a baking sheet. Refrigerate uncovered for at least 2 hours (ideally overnight). This dries the skin for maximum crunch.
Heat Oil: Fill a deep fryer or heavy pot with oil and heat to 350°F (175°C). Use enough oil so wings can float freely.
Fry the Wings: Fry in batches for 8–10 minutes until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack.
Optional Extra Crispy Step: Increase oil temperature to 375°F (190°C) and fry wings a second time for 1–2 minutes.
Make the Wing Sauce: In a small saucepan over low heat, combine the sauce, butter, lime juice, and honey. Warm gently until glossy; do not boil.
Toss & Serve: Place hot wings in a large bowl and lightly toss with sauce. Garnish as desired and serve immediately.