Directions

1. Separate wings into drums and flats. Pat dry with paper towels to remove excess moisture.
2. In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat.
3. Carefully add the wings to the hot oil, being careful not to overcrowd the pan. Fry the wings in batches, cooking for about 8-10 minutes or until golden brown and crispy, flipping them halfway through for even cooking. Use a meat thermometer to check the internal temperature – it should reach 165°F (75°C).
4. While the wings are frying, blend the blueberries and sriracha together in a blender until smooth and set aside.
5. Once the wings are crispy and cooked through, remove them from the oil and drain them on a paper towel-lined plate to remove excess oil.
6. Season lightly with All purpose Seasonings and the toss in stainless steel bowl with Blueberry Sriracha Sauce to desired level. Serve hot.