Crispy Maple Hot Wings
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tablespoon worcestershire sauce
- for the sauce:
- 2 tablespoons butter
- 1/2 cup pure maple syrup
- for the chicken:
- 3 1/2 pounds fresh chicken wings rinsed
- 1/2 easpoonsalt
- 1/2 easpoonground black pepper
- 2/3 upcornstarch
- 2/3 uphot sauce (i always use frank's)
- oil for frying (i like to use peanut oil)
- Carbohydrate 78.4660250067191 g
- Cholesterol 61.006250026162 mg
- Fat 23.2389625098698 g
- Fiber 0 g
- Protein 0.241187500103431 g
- Saturated Fat 14.6159900062506 g
- Serving Size 1 1 recipe (1745g)
- Sodium 340.120000408095 mg
- Sugar 78.4660250067191 g
- Trans Fat 1.61113250069092 g
- Calories 509 calories
For the wings:Put 4 cups of cooking oil in a frying pan or pot and bring to 350 degrees or test by dipping a wing into the oil. If it bubbles rapidly, it is hot enough to start frying.Carefully place the wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.Take the wings out of the oil and shake them off in a strainer. You will likely need to do this in two batches. While second batch of wings are cooking let the first batch sit and cool. I put my wings in a paper towel lined bowl to drain and cool.After 2nd batch of wings are removed from the fryer, return the first batch and fry for 10 to 12 minutes until they are golden brown and crunchy. Repeat with the 2nd batch of wings.For the sauce: in a small sauce pan combine hot sauce, Worcestershire sauce, butter and maple syrup. Bring to a boil and immediately turn heat down to simmer. Simmer for 3-4 minutes.Toss fried chicken with with sauce and toss to coat.
