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Gold Rush Wings

Hurricane Grill & Wings Recipe

3 to 5 pounds chicken wings (see notes)
peanut or canola oil for frying

Gold Rush Sauce:
1 cup honey mustard
3 tablespoons butter
salt and pepper to taste

To make the wings: Preheat oil in a fryer or a large heavy pan to 350 degrees. Dry the wings with paper towels and add them to the hot oil, working in batches. If using a fryer, shake the basket on occasion to keep the wings from sticking together. If frying in a pan, stir apart with a heatproof utensil. The wings will be golden brown and start to float to the top when they are ready to be removed from the oil. The cooking time will vary, depending on the size of the wings.

Once the wings are finished cooking, place them in a heatproof bowl and drizzle the Gold Rush Sauce over the wings. Toss to combine and serve them up hot.

To make the sauce: Mix all of the ingredients in a pan. Bring sauce up to a simmer over medium heat; simmer until sauce has thickened slightly.

Notes: Cut the wing tip off each wing. Then cut the remaining wing into two pieces at the joint. Freeze the wing tips to make chicken stock. The sauce recipe can be doubled and tripled, as needed, depending on the amount of wings you prepare.

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