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Chipotle and Clemengold glazed chicken wings

Chicken wings

Chipotle and Clemengold glazed chicken wings

For the southern coating:
cups flour
2T Cajun spice mix
Salt and freshly ground black pepper to taste
3T Tabasco chipotle
2 cups buttermilk
Oil for deep frying
16 free range chicken wings

For the glaze:

4 Clemengold, juiced and zested
3T maple syrup
3T Tabasco chipotle

Freshly ground black pepper to taste

Combine the flour and seasoning together, ensuring the seasoning is well incorporated.
Add the chipotle Tabasco to the buttermilk before adding the chicken wings. Cover the wings completely in the buttermilk before dunking and coating well in the seasoned flour.
Set aside to rest for 10 minutes.

Heat the oil for deep frying. Carefully drop the wings into the hot oil and deep fry turning over every 5 minutes if needed. After about 15 minutes the wings should be golden brown and crisp. Remove the wings from the oil and place on absorbent kitchen paper to drain off any excess oil.

Heat a pan over a medium heat. Add the zest and juice of the Clemengold to the pan along with the maple syrup and reduce slightly until it becomes slightly sticky. Add the Tabasco chipotle and black pepper along with the wings and toss to coat well in glaze.

Once the glaze has reduced and become sweet and sticky coating the wings remove them

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