Sticky Chicken Wings

My son is away at college.  His favorite restaurant is Buffalo Wild Wings.  When home on summer break he asked me if I could make some chicken wings like theirs - fried but with sauce.   So here is the creation we came up with.  These are deep fried, and tossed in a sauce made with pepper jelly, vinegar and soy sauce.  If you are adverse to deep frying you could bake them (1 hour 350) , and then toss in sauce.  As an alternative, try Syberg's Hot Wing sauce found in the grocery store.  Either way, these are killer.

Sticky Chicken Wings

By Peggy Fonke

 

3- 5 lbs of chicken wings -  sectioned with tips removed

2 cups flour

3 TBL corn starch or backing powder

Salt and pepper

2 TBL sugar

 

½ cup milk

 

 

Tossing sauce

(these amounts are approximate – go according to your taste)

½ cup pecan pepper jelly or other pepper jelly

2 TBL soy sauce

2 TBL vinegar

 

Blend dry ingredients in a bowl. 

rinse wing pieces and set on paper towel.

Dip wing pieces  in milk and toss in flour mixture until coated.

Deep frying

In deep fryer or dutch oven, heat oil (either vegetable or peanut oil)   to 325 degrees or until small test particle (such as a French fry floats)  

Place 1 batch  (6-8 wings) into deep fryer.  Fry for  6-8 minutes per batch.  Pieces are cooked when they float.  Remove from fryer and place in a paper-towel lined pan.  Let rest in 200 oven until all wings are cooked.

Meanwhile, in a small skillet cook tossing sauce ingredients stirring frequently until mixture isreduced by 1/4th.  Sauce should be sticky and thick.

 

When wings are cooked and just before serving, pour wings in a large bowl.   Pour sauce over wings and toss until well coated.  Use sauce sparingly so as not  to drown the wings.

Alternate sauce is Syberg's Hot Wing Sauce