Let the heat on these wings give you an excuse to reach for another drink while watching the game this football season.
- 3 pounds chicken wings, patted dry with paper towels
- Coarse kosher salt
- Freshly ground black pepper
- 2 tablespoons peanut or vegetable oil, plus more to fry
- 6 tablespoons unsalted butter
- 2–3 tablespoons honey
- ¼ cup hot sauce
- 2 limes, zested and juiced, plus lime wedges for serving
Place the chicken wings in a large bowl and season generously with salt and pepper. Refrigerate, uncovered, for at least 30 minutes and up to 24 hours.
Preheat an oven to 400˚F. Spread the chicken wings on a rimmed baking sheet in a single layer and drizzle with 2 tablespoons of oil. Place in the oven and roast until the chicken wings are firm but not fully cooked through, about 20 minutes.
In a small saucepan over medium heat, melt the butter. Whisk in honey, hot sauce and lime zest, and let simmer for 1 minute. Stir in the lime juice and remove from heat. Season with salt and pepper.
Using a large pot, pour in enough of the vegetable oil to reach 5 inches up the sides. Place over high heat and heat the oil until it registers 375˚F on a deep-fry thermometer.
Working in small batches, fry the wings, turning occasionally, until they are crisp and golden brown, 5–7 minutes. Use a slotted spoon to remove the wings from the oil and drain on a paper towel–lined baking sheet. Put the wings in a large bowl and toss with the hot sauce butter. Transfer to a platter and serve hot with additional lime wedges. Serves 6–8.