Crispy Chicken Wings with Sticky Maple Chipotle Glaze. Sweet, sticky, smoky, spicy, crispy, crunchy tender, glazed, juicy delicious-ness!
I love any kind of sticky crispy chicken wings and these were a big hit when I served them to some friends last weekend. Sweet, smokey, spicy, crispy, crunchy tender, glazed, juicy delicious-ness! These wings have it all. This is another game day party hit that just has to be included in the biggest game day of the year, Superbowl Sunday!
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- 3 pounds chicken wings washed, trimmed and cut in pieces
- 2 cups flour
- 2 teaspoons freshly grated nutmeg
- 1 tsp cayenne pepper
- 1 tsp Chinese five spice powder
- 4 tsp sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp ground ginger
- 2 eggs
- 4 tbsp milk
- 1 cup maple syrup
- 1 tsp ground black pepper
- 1/4 tsp salt
- 1 to 3 tsp ground chipotle powder according tot taste or spice preference
Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
Prepare an egg wash by whisking together the eggs and milk.
Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
Simmer all of the ingredients slowly together until the volume reduces by about 1/4. The glaze will still be quite thin.
Be careful, this glaze is very hot. Watch it carefully and don't walk away from the stove. It will foam up quickly and burn if boiled too much.
Pour the glaze over the cooked wings in a large bowl and toss well to coat the wings in the spicy glaze.
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