Bayou Blast BBQ Wings

Ingredients

• 3 lbs Chicken wings (flats and drums separated)
• 2 cups Buttermilk
• 0.5 cup Louisiana-style hot sauce
• 1.5 cups All-purpose flour
• 3 tablespoons Cajun seasoning blend
• 1 cup Hickory BBQ sauce
• 4 tablespoons Unsalted butter
• 2 tablespoons Honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Garlic powder
• 1 quart Peanut oil for frying

Instructions

1. 1

   In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken wings in the mixture and refrigerate for at least 2 hours.

2. 2

   In a separate shallow dish, combine the flour with 2 tablespoons of the Cajun seasoning and the garlic powder.

3. 3

   Remove wings from the marinade, letting excess drip off, then dredge thoroughly in the seasoned flour. Let the coated wings rest on a wire rack for 15 minutes to set the breading.

4. 4

   Heat the peanut oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).

5. 5

   While the oil heats, prepare the reduction by simmering the BBQ sauce, butter, honey, Worcestershire sauce, and the remaining tablespoon of Cajun seasoning in a small saucepan over low heat for 10 minutes.

6. 6

   Fry the wings in batches for 8-10 minutes until golden brown and the internal temperature reaches 165°F (74°C).

7. 7

   Drain the fried wings briefly on paper towels, then immediately transfer them to a large metal bowl.

8. 8

   Pour the warm Cajun BBQ reduction over the wings and toss vigorously until every wing is evenly glazed.