First, add 8 tablespoons of butter to a pan on medium heat. Once melted, add 1 tablespoon of minced garlic and 3 tablespoons of orange marmalade. Whisk until completely melted, then add 1/4 cup of orange juice and season with Orange Pepper, about 1/2 teaspoon of Sazon, a lot of cracked black pepper, and some cayenne pepper if desired for spice. Whisk all ingredients in and immediately take the pan off the heat, setting it aside. Next, in a large bowl, add 2 cups of flour, 3 tablespoons of cornstarch, and all the same seasonings you added to the sauce (Orange Pepper, Sazon, cracked black pepper, cayenne pepper). Then, pat dry 20 to 25 chicken wingettes and toss them in the bowl, ensuring every wing is evenly coated. Shake each wing off and deep fry them in a pot on medium heat for about 8 minutes, letting them rest on a cooling rack. For extra crispiness, you can double fry them. Finally, heat your sauce on medium-low heat (making sure it’s not too hot so the wings stay crispy), toss your fried wings in the sauce, and serve right away.
