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Cajun Honey Wings

Source of Recipe

fooddownunder.com


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).