I’m a huge fan of wingsmand already have several versions posted on this site, including Mardi Gras Wings and my White Girl Can Cook Wings, (gotta read the story on that one, LOL!) But I am always game for a new version, so this one is another keeper. We’re moving into a new pad this week, and I’m trying to get rid of half used bottles of stuff in my fridge, and this was one of the delicious creations that resulted. You can alternatively bake the wings– just dredge in flour and bake for 30 minutes at 450, then flip and bake for another 20-25 until crispy.
Spicy, Smoky, Sweet Chili Wings
Ingredients
- 1 family pack of chicken wings (large attached wings, not the drummettes)
- flour to dredge
- canola, peanut or vegetable oil for frying
- 1/2 onion diced
- 3 garlic cloves diced
- 1 Tb butter
- 1 jalapeno chopped
- 1 cup bottled BBQ sauce
- 1/2 cup Heinz chili sauce
- 1/4 cup Sriracha sauce
- 1/4 cup honey
- 5 Tb adobo sauce but not the actual peppers (from the can of chipotles in adobo sauce in the Mexican section of the grocery store)
- 5 drops of liquid smoke
Instructions
- Dredge wings in flour.
- Heat up 2 inches of oil in large, wide rimmed frying pan on medium high. When oil sizzles, wings are ready to fry.
- Fry wings until crispy and cooked through, about 15 minutes total. I usually flip them at the 8 minute mark. **If you are frying drummettes, cooking time will be closer to 8-10 minutes.
- Meanwhile make the sauce.
- Saute onion, garlic and jalapeno in butter in a medium sauce pan until soft, about 3 minutes. Add the rest of ingredients and stir to combine. Simmer on low until ready to dip.
- When you take wings out of the oil, shake off excess oil and put on paper towels. Then dip into sauce and serve!
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