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October 12, 2021

Molly creates an epic appetizer of deep-fried, crispy, juicy chicken wings tossed in a sweet and spicy sauce!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Spicy BBQ Chicken Wings
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 35 min
Active: 35 min
Yield: 4 servings

Ingredients

Neutral oil, for frying
2 cups (240 grams) all-purpose flour
2 teaspoons paprika
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground cayenne pepper
3 pounds (1360 grams) chicken wings (a mix of flats and drumettes)
6 tablespoons (85 grams) unsalted butter
1/3 cup Buffalo wing hot sauce, such as Frank’s
1/3 cup prepared BBQ sauce
1 to 2 tablespoons sriracha
1 tablespoon honey
1 scallion, chopped
1/2 cup ranch dressing
1/2 cup blue cheese dressing
Carrot and celery sticks, for serving

Directions

Special equipment: a deep-fry thermometer

Pour 2 inches of oil in a large Dutch oven (10 quarts or larger) fitted with a deep-fry thermometer and heat to 375 degrees F. Line a baking sheet with a wire cooling rack.

Combine the flour, paprika, salt and cayenne in a large zip-top plastic bag and shake to combine. Pat the chicken wings very dry on paper towels and season lightly with salt. Add half of the wings to the flour mixture and toss to coat. Shake off the excess and add to the hot oil. Repeat with the remaining wings and move the wings around in the oil so they don’t stick together. Adjust the heat so the temperature of the oil stays steady at 350 to 360 degrees F. Fry, turning occasionally, until browned, crisp and cooked through, 12 to 15 minutes, depending on the size of the wings. Drain on the rack and season with salt.

While the wings are frying, carefully melt the butter in a large flame-proof bowl over low heat. Whisk in the hot sauce, BBQ sauce, sriracha and honey. Add the wings. Toss well to coat the wings all over with the sauce.

Transfer the wings to a serving platter and drizzle any sauce left in the bowl over top. Sprinkle with the chopped scallions. Stir together the ranch and blue cheese dressings in a serving bowl and serve with the carrots and celery.

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Molly Yeh's Spicy BBQ Chicken Wings ​| Girl Meets Farm | Food Network

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