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Wings: Broiled Honey Chicken Wings

Source of Recipe

Chef Paul Prudhomme


List of Ingredients

8 chicken wings
4 Tbsp unsalted butter
1/2 cup chopped onions
2 tsp minced fresh garlic
1/2 cup dry sherry
2 Tbsp soy sauce
1/2 cup chicken stock
1/2 cup honey

-- Seasoning Mix --
2 Tbsp Chef Paul Prudhomme's Meat Magic (or use any Cajun seasoning)
1 1/2 tsp ground ginger
1 tsp ground Anaheim chili peppers
1/2 tsp rubbed sage
1/4 tsp ground cumin


Recipe

Cut chicken wings into three parts at the joint. (Discard the tips or save them for stock.) Combine seasoning mix ingredients in a small bowl and rub 1 tablespoon of the mix onto chicken wings. Melt butter in a heavy, 12-inch skillet over high heat. When butter sizzles, add wings and brown on one side. Turn them over; add onions and garlic and cook, occasionally scraping the pan, until chicken is browned on the other side (10 to 12 minutes).

Add sherry, soy sauce, stock and remaining seasoning mix. Stir and bring to a full boil. Remove from heat; add honey and let stand for 3 minutes. With tongs, remove wings from sauce and place in a single layer on a broiler pan. Broil, turning once, until brown and crisp, about 2 minutes per side. Pour sauce into a bowl for dipping, and serve with hot wings. Serves 8