These fried wings maintain a crunchy texture, while coated in tasty Island Gurl Papaya & Rum Hot Sauce.

Preparation Time: 15 minutes

Cook Time: 8 minutes

Makes 6-8 Servings

2 lbs (1 kg) chicken Wings, split into drumettes and flats

1/4 cup (50 mL) red wine vinegar

                                  Island Gurl Seasoned salt to taste

2 cups (500 mL)        tapioca starch

2 Tbsp (25 mL)          baking powder

1 tsp (5 mL)               black pepper

1 bottle (150 mL)       Island Gurl Papaya & Rum Hot Sauce

1 Tbsp (15 mL)   melted butter

4 stalks Ontario Celery, cut into 4-inch sticks

4 large Ontario Carrots, cut into 4-inch sticks

1 cup (250 mL) Ontario Grape Tomatoes

1 cup (250 mL) blue cheese or ranch dressing

In a large bowl, add wings, vinegar, and sprinkle seasoned salt on both sides of wings. 

In a large food storage bag, add starch, powder, pepper and mix with a fork.  Working in batches add wings to bag and shake to coat lightly. Transfer to a baking sheet lined with parchment paper, refrigerate for an hour for coating to adhere.

In a large bowl, add hot sauce, butter, mix and set aside. Pre-heat deep fryer with oil to 350°F (180°C).

Remove wings from refrigerator, let stand for 15 minutes. Add wings in batches to fryer basket and cook for about 8-10 minutes or until golden brown with an internal temperature of 165°F (74°C). Repeat with remaining wings.

Working in batches, transfer wings to bowl with hot sauce and toss to coat.

Serve with celery, carrot sticks, tomatoes and blue cheese or ranch dressing on the side.