Hot Apricot-Glazed Wings
Simple fried chicken wings with a sweet-spicy apricot glaze ~ perfect game day appetizer.
Kelly ~ the hungry bluebird
~ or honey
~ can omit it if you don't have it
small garlic, grated on a microplane
lime zest, about half a lime
Juice from half a lime, about 2 tablespoons
Kosher or sea salt and pepper, to taste
Vegetable oil for frying, or canola oil
trimmed chicken wings, cut at joints, wing tips discarded
1 - 2
cornstarch for dredging
Snipped fresh chives
Make glaze. In a medium bowl, combine first 7 ingredients and mix well. Taste, adjust heat factor if desired with a little more cayenne. Set aside.
Preheat oven to 200º and line a sheet pan with paper towels, place a rack on top. Fill a 4-quart pot with 3 to 4 inches of vegetable oil. Use a thermometer and heat oil to 350º.
While the oil is heating, dredge chicken wings in cornstarch, shaking off excess (dredge a second time just before frying for more crunch factoand set aside.
Fry wings, several at a time, until the skin is golden and crisp, about 5 to 6 minutes. Drain wings on the rack on the lined pan and keep warm in oven until all wings are fried.
Toss hot wings in the bowl with the apricot sauce and gently toss to coat well. Remove to serving plate and sprinkle with snipped chives, serve immediately.
Makes 2 pounds of wings, 2 to 4 servings