Red Hot Sticky Wings

Ingredients

• 1 sticks celery and bell pepper red for serving
• 0.3 cup pepper black
• 2 tablespoons butter 
• 1.5 pounds chicken wings 
• 1 tablespoon garlic minced
• 0.3 cup garlic powder 
• 0.3 cup honey 
• 2 tablespoons hot sauce 
• 5 servings vegetable oil; peanut oil preferred for frying
• 0.3 cup pomegranate juice 
• 1 teaspoon pepper flakes red crushed
• 1 cup salt 
• 1 tablespoon vegetable oil 
• 0.5 cup tangy red

Equipment

• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• mixing bowl
• dutch oven

Directions

1. Preheat oven to 400 degrees F.
2. Lay the chicken wings out in a single layer on a rimmed baking sheet. Season with House Seasoning.
3. Bake for 20 minutes.
4. Saute the garlic in vegetable oil in a medium saucepan over medium-low heat until softened and fragrant. Stir in barbecue sauce, reduced pomegranate juice, hot sauce and honey. Bring to a boil then lower and simmer for 15 minutes until thick. If using crushed red pepper flakes, add and cook 30 seconds more. Stir in butter until melted and smooth.
5. Pour into a large mixing bowl.
6. Heat oil in a deep-fryer or large Dutch oven to 350 degrees F.
7. Fry the baked wings for 10 minutes until golden and crisp.
8. Transfer to a paper towel lined sheet pan to drain.
9. Toss the fried wings in the red sauce to coat.
10. Transfer to a platter and serve with celery sticks and red bell pepper slices.
11. Mix ingredients together and store in an airtight container for up to 6 months.