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Chili-Lime Chicken Wings
Nb persons: 0
Yield: 2 dozen
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| The ingredient combo of this sauce gives wings a unique and utterly delicious taste. Prep: 20 min. Cook: 10 min./batch Yield: 24 Servings | |
| 2-1/2 pounds | whole chicken wings |
| 1 cup | maple syrup |
| 2/3 cup | chili sauce |
| 2 tablespoons | lime juice |
| 2 tablespoons | Dijon mustard |
| 1 cup | all-purpose flour |
| 2 teaspoons | salt |
| 2 teaspoons | paprika |
| 1/4 teaspoon | pepper |
Oil for deep-fat frying
Directions
Cut wings into three sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup.
Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat.
In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately. Yield: 2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutritional Facts
1 chicken wing equals 142 calories, 8 g fat (1 g saturated fat), 15 mg cholesterol, 198 mg sodium, 12 g carbohydrate, trace fiber, 5 g protein.
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