Monday, April 8, 2013

brown sugar wings

More chicken wings! We love chicken wings in this house and Ed went crazy for these. I made a special sauce to go along with them, but you can use ranch just as well. I actually think that ranch would be great!
The grocery store that I go to, Publix, didn't have a mix of both drummettes and wings, so I chose to just use drummettes. They are considerable cheaper than the wing portion, and smaller. Ed and I like our wings to be extra crispy, so the smaller the wing the better.
Wings generally take 10-15 minutes to cook fully and we go the full 15. While they are frying, mix together both the spices and sauce.
This sauce is made using roasted red bell peppers, sour cream, goat cheese and salt. This is an option- don't feel like you need to make it. But, it is, very yummy.
And here is the after shot!
I drain my wings on a paper towel when they are finished frying, but you want to make sure that you don't let them drain too long. If too much of the oil comes off, the seasoning won't stick.
Be sure to coat completely. They won't be over powering, I promise. Seriously, these will be your new favorite wings.
Brown Sugar Wings with Red Pepper Goat Cheese Sauce
Original recipe found at Damn Delicious- her version is baked!

2 lbs fresh chicken wings or drummettes
1 quart vegetable oil, for frying
2 teaspoons brown sugar
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoons onion powder
2 teaspoon salt
1 teaspoon black pepper
1/3 cup roasted red bell pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream

Preheat oven in a large stock pot over medium heat, to 350 degrees. Deep fry wings for 10-15 minutes or until completely cooked through and crispy. Meanwhile, in a large bowl, combine brown sugar, garlic powder, paprika, chili powder, onion powder, pepper and 1 teaspoon of salt. Be sure to mix completely and break up all clumps of brown sugar. Using an immersion blender or a food processor, mix red bell pepper, goat cheese, sour cream and the remaining salt until smooth. Drain wings on a paper towel to remove excess oil. Toss immediately in the seasoning and coat completely. Serve with sauce and enjoy!