You may have figured it out from perusing some of my other "Recipes That Even I Can Make" blog entries that my two favorite chefs to cook after are Paula Deen and the Pioneer Woman. The source of this recipe will surprise you because its not from either.
This one comes from the Neely's, a sweet southern cooking couple. They are pretty entertaining in the kitchen and the can cook up some pretty fantastic wings, let me tell you. I've attempted in my meek and pitiful attempts to put together hot wings for years like my family loves in the restaurants and I just haven't been able to get there with them.
This recipe got me there. All the way there. There wasn't a wing left in the bowl with this recipe. I had company over when I made these wings and while the kids were eating them they decided to hold a competition to see how many they could eat because they couldn't stop eating them. There was a lot of smacking and humming at the dinner table and you better believe it that I'll be making them again!
Ingredients:
Directions:
Preheat deep fryer with peanut oil to 350 degrees F.
Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl.
Add chicken wings and toss to coat.
Cook's Note: Let wings sit out at room temperature while you make the sauce to allow them time to absorb the seasonings.
Melt the butter in medium saucepan over medium heat with the garlic.
Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl.
Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer.
Remove the wings from the fryer and drain on a paper towel-lined baking tray.
Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.
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