For Sauce

• 3 tbsp canola oil
• 4 red jalapeños, sliced
• 1 green jalapeño, sliced
• 1 poblano pepper, chopped
• 1 tbsp chopped garlic
• ½ red bell pepper, chopped
• ¼ cup red wine vinegar
• ¾ cup apple cider vinegar
• 2 tbsp red chili flakes
• 1 cup simple syrup (1 cup sugar dissolved in 1 cup hot water)
• 2 tbsp salt

To Fry Wings

• canola oil for frying (to fill at least 4" in pot, or for home fryer)
• jumbo chicken wings

Make Sauce

1. Bring water and sugar to a boil over medium-high heat. Stir until sugar dissolves. Remove from heat and set aside
2. Heat 3 tbsp oil in a skillet on medium-high. Add peppers and sauté until soft and slightly brown, about 5-6 minutes
3. Add garlic and cook until soft
4. Deglaze the pan with the vinegars, add the simple syrup, chili flakes and salt, then reduce over medium heat for about 30 minutes
5. Transfer ingredients to a blender and puree until smooth. Set aside for wings

Fry Wings

1. Heat oil to 350° in home fryer, or to fill a heavy-bottomed pot at least 4". Fry wings for 8 minutes, or until crispy and golden
2. Toss fried wings with sauce until coated
3. Serve with celery sticks and blue cheese (optional)