• Peanut oil, for frying
  • 1 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 tsp. cumin
  • 3 pounds chicken wings, split at the joints, tips removed
  • 1 1/2 cups Crystal pepper sauce
  • 1 stick unsalted butter
  • 2 tablespoons honey


Heat 1 inch of oil in Fire Disc over high heat until a deep-fry thermometer registers 375 degrees. Set a rack on a rimmed baking sheet. Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. Remove with tongs and transfer to the rack to drain. Combine the hot sauce, butter and honey in the Fire Disc over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Add the cooked wings to the disc and toss with the sauce. Serve immediately.


Developed exclusively for FireDisc Grills from Grillax Nation.