- 1 gallon water
- salt
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons chicken bouillon granules
- 2 pounds chicken wings, cut apart at joints, wing tips discarded
- 3/4 cup all-purpose flour
- 1/2 cup masa harina flour (Mexican corn masa mix)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 3 tablespoons ground cayenne pepper
- salt and ground black pepper to taste
- 2 cups canola oil for frying
- 2 cups lard for frying
- 1/2 cup butter
- 1/2 cup hot pepper sauce
- 1/3 cup molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Pour the water into a large stock pot and stir in the salt, red pepper flakes, and chicken bouillon granules. Bring the mixture to a boil.
- Cook the chicken wings to the boiling water until no longer pink inside and the juices run clear, about 10 minutes.
- Drain the wings and set aside to cool until easy to handle, about 15 minutes.
- Whisk the flour, masa harina, paprika, 1 tablespoon of garlic powder, cayenne pepper, salt, and black pepper in a large bowl. Press chicken wings into the seasoned flour until lightly coated; tap off excess flour.
- Heat canola oil and lard in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches of about 6 wings at a time, deep-fry the wings until deep golden brown, 10 to 15 minutes. Set the wings aside to drain on paper towels.
- Melt the butter in a large saucepan over low heat, and whisk in the hot pepper sauce, molasses, Worcestershire sauce, and 1 teaspoon of garlic powder. Remove sauce from the heat.
- To serve, stir the wings into the sauce, working in batches, until coated. Transfer wings to a serving dish to serve.