HONEY BARBECUE CHICKEN WINGS

Serves: 4 (makes about 20 wings and 1 cup/250 mL sauce)

■ Canola, peanut or other neutral oil, for frying

■ 2 lb/907 g chicken wings

■ Fine salt

■ Freshly ground black pepper 1/2 cup (125 mL) ketchup

■ 1/4 cup (60 mL) plus 2 tbsp (30 mL) honey

■ 1/4 cup (60 mL) apple cider vinegar

■ 2 tbsp (30 mL) unsulphured molasses

■ 1/2 tsp (2.5 mL) garlic powder

■ 1/2 tsp (2.5 mL) smoked paprika

■ 1/4 tsp (1 mL) cayenne pepper (optional)

1. In a medium or large heavy-bottomed skillet or Dutch oven over medium-high heat, add enough oil to come 1/2 inch (1.25 cm) up the sides of the skillet or Dutch oven and heat until an instant-read thermometer registers 350 F/175 C. (If you don't have an instant-read thermometer, there should be a steady sizzle when you add your first wing. If it's too quiet, the oil is not hot enough yet; if it sounds like a fireworks demonstration, the oil is too hot and needs to cool down.) Place a wire rack over a large sheet pan or line a tray with towels and set it near your work area.

2. Pat the wings dry and lightly season them with salt and pepper. In batches so as not to crowd the pan, fry the wings, flipping and adjusting the heat as needed to keep the oil at a steady temperature, until golden all over, about 10 minutes. (Note that the oil will initially drop in temperature when you add the wings.) Using tongs, transfer the wings to the prepared wire rack or tray. Repeat with the remaining wings.

3. In a small saucepan over medium-high heat, stir together the ketchup, honey, vinegar, molasses, garlic powder, smoked paprika and cayenne pepper, if using, until evenly combined. Bring to a simmer and cook, stirring regularly and adjusting the heat as necessary to keep a gentle simmer, until the sauce thickens, 7-10 minutes. 4. In a large bowl, toss the wings with as much sauce as desired until evenly coated. Transfer to a platter and serve right away.

Variations: To make these in an air fryer, set to 400 F/205 C and preheat until the appliance signals it's ready. Place the wings in a large bowl and pat dry. Sprinkle with 2 tsp (10 mL) baking powder, lightly season with salt and pepper, and toss until evenly coated. Arrange the wings in the basket in a single layer evenly spaced out. The wings can touch, but don't overcrowd them; you may need to cook them in batches. Close the basket and air fry for 25 minutes, or until browned and crisp, turning the wings halfway through. Toss with the sauce and serve.