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1
For the wings, in a large bowl, combine the all-purpose flour, cayenne pepper, sea salt and black pepper.
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2
Whisk to combine and set aside.
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3
In a large pot or Dutch oven, pour the oil 3 inches up the side of the pan.
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4
Heat the oil to 375 degrees F by using a thermometer.
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5
While your oil is heating up, prepare the wing sauce.
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6
In a saucepan, melt the butter over medium heat.
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7
Whisk in the flour and cook for 1-2 minutes.
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8
Add the soy sauce, lime juice, brown sugar, Sriracha, rice wine vinegar, blackberry jam, red pepper flakes, fresh ginger and garlic.
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9
Whisk until the brown sugar has dissolved.
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10
Bring the sauce to a boil, then reduce the heat to a simmer.
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11
Cook for 5 minutes then remove from heat.
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12
Transfer the sauce to a large bowl and set aside.
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13
Once oil has reached 375 degrees F, add the wings (in 2 batches) to the floured mixture.
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14
Toss to coat, then add them straight into the hot oil (carefully!).
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15
Fry the chicken wings (in 2 batches) for 6-7 minutes or until they are golden brown and cooked through.
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16
Remove the wings from the oil and place on a paper towel-lined plate to get rid of any excess grease.
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17
Sprinkle them with a little bit of sea salt.
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18
Repeat this step for the second batch of wings.
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19
Add the wings (in 2 batches) to the bowl with the sauce.
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20
Toss to coat.
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21
Pour onto a serving plate and garnish with sesame seeds and fresh cilantro.
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22
Serve warm with ranch dressing and enjoy!
