Ingredients

• 2 pounds fingerling potatoes
• 3 tablespoons kosher salt
• 1 cup bottled Guy Fieri Wing Sauce
• 1/2 cup apple cider vinegar
• 2 tablespoons agave syrup
• 1 tablespoon hot sauce
• 1 tablespoon sriracha
• Canola oil, for deep-frying

Instructions

1. Boil the fingerlings in a pot of salted water until tender, 15 minutes. Drain and then spread the fingerlings out on a baking sheet to cool slightly. Cover with a sheet of parchment or wax paper and then baking sheet. Press down on the baking sheet to squash the fingerlings to a 1/3-inch thickness. Set aside to cool completely.
2. Combine the wing sauce, cider vinegar, agave, hot sauce and sriracha in a bowl. Mix well.
3. Heat 2 to 3 inches of canola oil to 350 degrees F in a heavy pot.
4. Working in batches, fry the smashed fingerlings until golden and very crispy, 7 to 8 minutes. (It's OK if they break up a little; it just means more crispy edges!) Drain on paper towels. Serve hot with the BBQ sauce.