Southern Fried Wings with Chipotle Aioli and Honey Drizzle
Southern Fried Wings with Chipotle Aioli and Honey Drizzle - some of the most indulgently delicious wings you'll ever try. This is great homecoming that meets a touch of gourmet in some pretty irresistible wings!
Course
Appetizer, Dinner, Party Food
Cuisine
North American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4
AuthorBarry C. Parsons
Ingredients
3lbschicken wings
honey for drizzling
canola oil for frying
For the Chipotle Aioli
1cupplain mayo
1head roasted garlic
1/2tspchipotle powder
1to 2 Tbsp lemon juice
pinch salt and pepper to season
For the flour and spice dredge
2cupsflour
½tspcayenne pepper
2tspsalt
1tspfreshly ground black pepper
1tspdry thyme
1tbsppowdered ginger
1tbsponion powder
1tspgarlic powder
1½tspsalt
Instructions
To prepare the chipotle aioli
Remove the roasted garlic cloves from the skins and mash them into a smooth paste with a fork
Add the garlic to the remaining ingredients and stir well to combine thoroughly.
To prepare the wings
Fill deep fryer with canola oil and preheat to 350 degrees F.
Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips.
Mix together all of the ingredients in the flour dredge.
Dredge the wings in the flour mixture, pressing it on well to get good contact.
Drop the wings into the preheated fryer.
Fry 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.
Drizzle the platter of wings with honey and serve with the aioli for dipping.
Recipe Notes
Note: To roast a head of garlic, cut a little off the top of the head (1/4 inch or so) to reveal the cloves inside. Place the garlic head on a square of aluminum foil, sprinkle on a little salt and pepper to season and then drizzle with a teaspoon of olive oil. Bring all sides of the aluminum foil together and twist to seal the garlic head inside. Roast in a 350 degree F oven for about 45 minutes. Squeeze the garlic cloves out of their skins and mash with a fork until a smooth paste forms.