Step 1

Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.

Step 2

Season the wings all over with salt and pepper and set on the prepared baking sheet.

Step 3

Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.

Step 4

Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).

Step 5

While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat. Once melted, add the lime juice, garlic, honey, and Fiery spice blend. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens slightly, about 3 minutes.

Step 6

Make cornstarch slurry: stir together cornstarch and cold water, breaking up any clumps, you should be left with a milk like consistency. Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.

Step 7

Working in batches, carefully lower 4-6 wings at a time into the hot oil. Fry for 2-3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.

Step 8

In a large bowl, toss 4-6 wings at a time with ¼-⅓ cup of the sauce until well coated. Repeat with the remaining wings.

Step 9

Garnish the wings with cilantro, lime zest, and a pinch of Fiery spice blend, if desired. Serve hot.

Step 10

Nutrition Calories: 1701 Fat: 135 grams Carbs: 63 grams Fiber: 2 grams Sugars: 53 grams Protein: 69 grams

Step 11

Enjoy!