Difference between revisions of "Hickory Maple Glazed Wings"
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== Ingredients == | == Ingredients == | ||
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* 1 tbsp salt | * 1 tbsp salt | ||
* 1 tbsp black pepper | * 1 tbsp black pepper | ||
| − | * [[ | + | * [[Maple Syrup|Maple syrup]] as needed plus 6 tbsp |
* Cornmeal as needed | * Cornmeal as needed | ||
| − | * 3 tbsp [[ | + | * 3 tbsp [[Smoky Chipotle Hot Sauce|Smoky Chipotle Hot Sauce]] |
* 1 tbsp minced garlic | * 1 tbsp minced garlic | ||
* 1/2 tbsp finely grated lemon zest | * 1/2 tbsp finely grated lemon zest | ||
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{{DEFAULTSORT:{{PAGENAME}}}} | {{DEFAULTSORT:{{PAGENAME}}}} | ||
| − | [[Category:Chicken | + | [[Category:Chicken Recipes]] |
| − | [[Category:Maple Syrup | + | [[Category:Maple Syrup Recipes]] |
Latest revision as of 14:36, 10 May 2012
Ingredients
- 36 chicken wingettes, or 18 whole chicken wings, tips removed and halved
- 1/4 tsp hickory smoke powder
- 1 tbsp salt
- 1 tbsp black pepper
- Maple syrup as needed plus 6 tbsp
- Cornmeal as needed
- 3 tbsp Smoky Chipotle Hot Sauce
- 1 tbsp minced garlic
- 1/2 tbsp finely grated lemon zest
- Oil for deep frying
Procedure
- Season chicken with salt and pepper. Dip chicken in maple syrup then dredge in cornmeal and fry at 350° in batches for 12 minutes. Drain on a cooling rack.
- Combine 6 tbsp maple syrup with remaining ingredients. Add wings and toss to coat. Serve.
