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Red Hot Sticky Wings
recipe from Paula Deen
INGREDIENTS:
- 1 1/2 lbs chicken wings, cut at joints and wing tips removed
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 TBS minced garlic
- 1 TBS vegetable oil
- 1/2 cup tangy, red barbecue sauce
- 1/4 cup pomegranate juice, reduced by 1/2
- 2 TBS hot sauce
- 1/4 cup honey
- 1 tsp crushed red pepper flakes, optional
- 2 TBS butter
- Peanut or canola oil, for frying
- Preheat oven to 350ºF.
- Wash and pat dry:
- 1 1/2 lbs chicken wings, cut at joints and wing tips removed
- Season wings with:
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Lay the chicken wings out in a single layer on a rimmed baking sheet.
- Bake for 20 minutes.
- In a small saucepan saute over medium-low heat until softened:
- 1 TBS minced garlic
- Stir in:
- 1/2 cup tangy, red barbecue sauce
- 1/4 cup pomegranate juice, reduced by 1/2
- 2 TBS hot sauce
- 1/4 cup honey
- Bring to a boil then lower and simmer for 15 minutes until thick.
- Add and cook 30 seconds more:
- 1 tsp crushed red pepper flakes, optional
- Stir in until melted and smooth:
- 2 TBS butter
- Pour into a large mixing bowl.
- Heat oil in a deep-fryer or large Dutch oven to 350º F.
- Fry the baked wings for 10 minutes until golden and crisp.
- Transfer to a paper towel lined sheet pan to drain.
- Toss the fried wings in the red sauce to coat.
- Transfer to a platter and serve.
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy
Servings: 4-5
Serving Size: approx. 1/2 lb wings per serving
Serving Suggestions: Great for dinner or as an appetizer. Serve with salad, Broccoli Slaw or assortment of raw vegetables (carrots, celery, cauliflower, red bell peppers). Also try our Orange-Laquered Chicken Wings. Read about this recipe in the Family Spice Blog!