Fiery Wings
Fiery Wings
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1044
- Total Fat
- 83
- Saturated Fat
- 12
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 36
- Cholesterol
- 203
- Sodium
- 1054
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1044
- Total Fat
- 83
- Saturated Fat
- 12
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 36
- Cholesterol
- 203
- Sodium
- 1054
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
Ingredients
4 pounds chicken wings, cut into 2 parts
1 cup all-purpose flour
1 cup cornstarch
Salt and freshly ground black pepper, to taste
Canola or peanut oil, for frying
Wing Sauce, recipe follows
Wing Sauce:
1 medium onion, finely chopped
1/4 cup vegetable oil
1 tablespoons garlic, chopped
2 1/4 cups chicken stock
1/2 cup ketchup
4 tablespoons cornstarch
Cheryl's Hot Sauce, to desired heat, recipe follows
1/4 cup sugar
Salt, to taste
Cheryl's Hot Sauce:
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds
Directions
- Season wings with salt and pepper, then dredge in flour and cornstarch. Deep fry until done and crispy. Toss in hot wing sauce.
Wing Sauce:
- In saute pan over medium heat, saute onions in oil for 4 minutes then add garlic. Cook 1 minute more. Add 2 cups chicken stock and ketchup, bring to a simmer. Mix remaining 1/4-cup stock and cornstarch together and whisk into saucepan to thicken. Now add Cheryl's Hot Sauce to desired heat, sugar, and salt, to taste.
Cheryl's Hot Sauce:
- To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
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