Crispy Maple Hot Wings
Hot crispy maple and chili wings. A utterly irresistible combination of crisp, sweet, salty, smoky and spicy in what just might be our ultimate wing recipe.
Ingredients
For the chicken:
- 2/3 cup cornstarch
- 1/2 teaspoon of salt
- 1/2 teaspoon ground black pepper
- 3 1/2 pounds of fresh chicken wings, rinsed and patted dry
For the sauce
- 2 tablespoons of butter
- 1/2 cup pure maple syrup
- frying oil
- 2/3 cup Frank's Hot Sauce
- 1 tablespoon of Worcestershire sauce
Instructions
For the wings:
First, place chicken, salt, pepper and cornstarch in a gallon-sized plastic bag (such as a ziplock bag), seal and shake to coat well.
Then, sauté 4 cups of cooking oil in a pan or saucepan and bring to 350 degrees or test by dipping a wing in the oil. If it is bubbling quickly, it is hot enough to start frying.
Gently place the wings one by one in the hot oil and cook for about 12 to 13 minutes, turning them several times with tongs.
Remove the wings from the oil and shake them in a colander. You will probably need to do this in two batches. While the second batch of wings cooks, let the first batch sit and cool. I put my wings in a bowl lined with paper towels to drain and cool them.
With the second batch of wings removed from the fryer, return the first batch and fry for 10-12 minutes until golden and crisp. Repeat with the 2nd set of wings.
For the sauce:
In a small saucepan, combine the hot sauce, Worcestershire sauce, butter and maple syrup. Bring to a boil and immediately lower the heat to a simmer. Simmer for 3-4 minutes. Add the fried chicken with the sauce and toss to coat. Happy Cooking Time.
