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Categories:
chicken white vinegar water flour garlic salt ground pepper kosher salt onion powder canola oil barbecue sauce hickory smoke flavored honey pepper
Viewed: 55 - Published at: 9 years agoIngredients
- 4 pounds chicken wings
- 2 cups white vinegar
- 2 cups water
- 1 cup all-purpose flour
- 1 tablespoon adobo seasoning
- 1 teaspoon garlic salt
- 1 teaspoon coarsely ground pepper
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- Canola oil for frying
- 1 cup honey barbecue sauce
- 1 cup hickory smoke-flavored barbecue sauce
- 1/4 cup honey
- 1 jalapeno pepper, seeded and minced
Method
- Using a sharp knife, cut through the two wing joints; discard wing tips. Place wings in a large bowl; add vinegar and water. Refrigerate, covered, 45 minutes. Drain and rinse, discarding vinegar mixture. Combine flour and seasonings; add chicken, tossing to coat.
- Preheat oven to 375°. In a deep skillet, heat 1 in. oil to 375°. Fry wings, a few at a time, 3-4 minutes on each side or until golden brown. Drain on paper towels; cool 10 minutes.
- Meanwhile, in a small saucepan over medium heat, cook and stir barbecue sauces, honey and jalapeno. Bring to a boil; reduce heat and simmer, stirring occasionally, to allow flavors to blend, 10-15 minutes.
- Dip wings in sauce; place on greased foil-lined baking pans. Bake until glazed, about 10 minutes.
