2 pounds chicken wings, separated into drumettes and flats (wing tips discarded)
Blue cheese crumbles, for garnish
1. In a small pot or skillet, combine all the ingredients for the candy apple sauce. Stir the
ingredients together over medium-low heat and bring to a simmer. Cook until the sauce
thickens, 10–15 minutes. Remove the sauce from the heat.
2. Pour oil into a large Dutch oven or heavy-bottomed pot to no more than halfway up the
side. Prop or clip in a deep-fry thermometer so that the bulb is submerged in the oil. Heat
over medium-high heat until the thermometer registers 350 degrees F. (Alternatively, you
can use a deep fryer or air fryer.) Line a platter with paper towels (or set a rack in a
rimmed baking sheet).
3. Season the wings with salt and pepper. Working in batches to not crowd the pot, gently
drop the wings into the hot oil. Fry until the wings are golden brown and cooked through,
10–15 minutes. Transfer to the paper towels or rack.
4. Pour some of the sauce into a large bowl and toss with some of the wings until they are
evenly coated. Working in batches makes it easier to coat them evenly. As a general rule,
toss about 10 wings per ¾ cup sauce.
5. Arrange the coated wings on a platter and garnish with blue cheese crumbles.