These wings are nice and crunchy from the cornstarch coating. Sweet with a spicy kick from the chipotles. They are the perfect family football snack.
Ingredients:
5 tbsp FRENCH'S® Honey Dijon Mustard
1/2 gal vegetable oil for frying
7.5 oz can chipotle peppers in adobe sauce
1/2 cup light molasses
4 lb chicken wings
1/2 cup cornstarch
4 tbsp melted butter or margarine
1 tsp salt
Directions:
Fill a large heavy saucepan one third way with vegetable oil (or use a deep fryer according to manufacturer’s instructions) and heat to 375 degrees.
Meanwhile, in a blender, add the contents of the can of chipotles, the mustard and the molasses. Blend until smooth. Set aside.
Using a heavy knife, trim the tips off the chicken wings and discard them. Separate the remaining wing into 2 pieces by dislocating the joint with the knife. Rinse and dry thoroughly with paper towels. Add the cornstarch and the salt to either a shallow bowl or a large ziptop bag and combine. Add the wing pieces, in batches if necessary, to the cornstarch and lightly coat, shaking to remove excess. Add the chicken pieces to the heated oil in batches. Deep fry for about 8 minutes until crispy and cooked through. Remove from oil and drain on paper towels.
When all chicken is cooked, place wings in a very large bowl. Drizzle with the melted butter and pour the chipotle sauce over. Toss to coat evenly. Serve immediately.
If you don't like as much heat, use more butter and less sauce when coating the wings.
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