HONEY-SRIRACHA DRUMMETTES

Flour seasoning

12 cups all-purpose flour, add more as needed 8 tbsps. garlic powder Black pepper and salt, to taste 8 cups buttermilk

Honey-Sriracha glaze

2 cups honey 6 cups Sriracha sauce Optional: 4 tbsps. rice vinegar Note: Sriracha is an Asian chili sauce made with chili peppers, vinegar, garlic, sugar and salt and is available at most grocery stores. Directions: Place honey, Sriracha and rice vinegar in a bowl. Mix, and set aside.

Drummettes

10 cups vegetable oil, more as needed 12 lbs. chicken drummettes; approximately 100-125 Optional: Chopped green onions as garnish Note: Chicken drummettes are the trimmed section of the chicken wing that resembles a miniature chicken leg/ drumstick. They are available for purchase as drummettes in the poultry section of some grocery stores, or you can trim your own. Directions: Heat oil in deep fryer or large pot to 350°F, or until you see ribbons in the oil and it makes a slight popping sound. Mix together flour and spices. Divide flour mixture into two bowls. In a third bowl, pour all of the buttermilk. Dredge drummettes into first flour bowl, then the buttermilk, and finish by dredging in the second bowl of flour. Using approximately 10 drummettes per batch, deep-fry drummettes at 350°F for eight to 10 minutes. Place drummettes on a paper towel to remove excess oil. Toss with the honey-Sriracha glaze. Garnish with chopped green onions (optional). Serves 24. Active time: 30 minutes (if store-packaged drummettes, longer if you prepare your own). Total time: 90 minutes.