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Cajun Honey Wings




Source of Recipe


buny at rc


Recipe Introduction


* This recipe makes 1 cup of the sauce that you can use to coat beef, pork or other chicken parts.
* This recipe requires the meat variety of Paul Prudhomme's Magic Seasoning Blends, but it will also work with other Cajun seasoning blends available in most markets.


List of Ingredients




Sauce:
1/4 cup ketchup
1 cup water
3/4 cup white vinegar
1 tbl vegetable oil
1/3 honey
4 tsp Chef Paul Prudhomme's Meat Magic
1 tbl canned green chilies minced
1 1/4 tsp chili powder
1 tsp minced garlic
1/2 tsp liquid smoke (hickory flavor)
1/8 tsp dried thyme

8 cup vegetable shortening
1 egg beaten
1 cup milk
2 cup all-purpose flour
2 1/2 tsp salt
3/4 tsp pepper
3/4 tsp MSG (Accent Flavor Enhancer)
20 chicken wing pieces

Recipe



* 1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 20-25 minutes or until thickened.

* 2. As sauce is simmering, heat up 6 to 8 cups of shortening in a deep fryer set to 350 degrees.

* 3. Combine the beaten egg with the milk in a small bowl.
* 4. In another small bowl, combine the flour, salt, pepper, and MSG.

* 5. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is coated with batter.

* 6. Fry the wings in the shortening for 9 to 12 minutes or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.

* 7. When the sauce is done, brush the entire surface of each wing with a coating of sauce. Serve immediately.

* Makes 2 to 4 servings (20 wings).