“My girls and I often ask my husband to make us his famous chicken wings. They’re sweet, yet spicy, and we love ’em!” Dona Hoffman — Addison, Illinois
- 3 pounds chicken wings
- Oil for deep-fat frying
- 1/2 cup butter, cubed
- 1/2 cup maple syrup
- 1/2 cup Louisiana-style hot sauce
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
- 1-1/2 teaspoons cornstarch
- Cut chicken wings into three sections; discard wing tip sections.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
- In a small saucepan, melt butter. Stir in the syrup, hot sauce, brown sugar, salt and pepper. Combine water and cornstarch; stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Place wings in a large bowl; pour sauce over and toss to coat. Yield: about 2 dozen.
Originally published as Spicy Maple Chicken Wings in Simple & Delicious July/August 2009, p47
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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