The Hot Wings

The Mano Jalapeno Wings

The Lingonberry Chipotle Wings

Ingredients:

2 lbs chicken wings (5 - 6 lbs if making all three sauces)

2 cups canola oil

Sauce Ingredients:

• 2 Tbsp. butter
• 1/2 sweet onion, minced
• 3 cloves garlic, minced
• 1 large chipotle chile in adobo (chopped) plus a teaspoon of sauce (comes canned in the ethnic food section)
• 1/4 cup balsamic vinegar
• 1/2 cup lingonberry jam (or other fruit jam)
• Sea Salt or Kosher Salt

Directions for Sauce:

1. In a heavy saucepan over medium-high heat saute onions in the butter until soft and translucent.
2. Add garlic and chile to the pan and saute for another 2 minutes.
3. Add balsamic vinegar to deglaze pan, scrapping bottom of pan to assist in the deglazing.
4. Add jam and salt to taste.
5. Stir until smooth (it will still have some bumps from the lingonberries) and allow to cool until wings are ready.

Directions for Chicken Wings (for Mango Jalapeno and Lingonberry Chipotle):

1. Heat 2 cups of canola oil in a heavy skillet until it reaches 375 degrees F. Preheat the oven to 350 degrees F.
2. Salt and Pepper the chicken wings and fry them in batches for about 8 minutes in each batch, turning over 2 or 3 times.
3. Remove chicken wings and drain on a stack of paper towels.
4. Place chicken wings in a bowl and toss with sauce.
5. Use tongs to move chicken wings onto a baking pan (I lined mine with foil for easy clean up). Make sure they are not too close to each other or they will steam.
6. Bake for 15 minutes at 350 degrees F.

This entry was posted on Wednesday, February 7th, 2007 at 8:32 pm and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.