Quick Chicken Wings

QUICK CHICKEN WINGS

With the Super Bowl just around the corner, I thought you might appreciate a simple recipe for chicken wings. Not only are these wings quick to prepare, but the use of store-bought sweet red chili sauce makes this recipe so easy that anyone can make them.

Serves 4

¾	cup all-purpose flour
2	teaspoons smoked paprika
	Kosher salt and freshly ground black pepper
4	pounds (about 24) chicken wings, washed and patted dry, separated at the joint
	Canola oil
¼	cup sweet red chili sauce
¼	cup ketchup
	Hot sauce, such as Tabasco (optional)
	Celery sticks, for serving
	Blue cheese dressing, for serving

1. In a shallow dish, combine the flour and paprika with 2 teaspoons salt and ¼ teaspoon black pepper. Stir to combine. Toss the chicken wings in the seasoned flour to coat. Shake off any excess flour and set aside.
2. Add enough canola oil to a deep, heavy-bottomed pot to reach a depth of 4 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Working in batches, carefully add some of the chicken wings to the hot oil. Fry until the wings are crispy and cooked through, about 10 minutes. Remove the cooked chicken wings from the oil and drain on a paper towel-lined baking sheet. Repeat until all the chicken wings are fried.

3. In a mixing bowl, mix together the sweet red chili sauce and the ketchup. If desired, add some hot sauce, to taste. Season the sauce to taste with salt and black pepper. Then, toss the cooked chicken wings in the sauce and serve immediately with celery sticks and blue cheese dressing.