Tupelo Honey Wings

Submitted by Brookelynne26

"From the Tupelo Honey Cafe. If you do not want to smoke your own jalapenos you can use canned chipotle peppers in adobo."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• Wings

• 4 cups canola oil
• 20 fresh chicken wings
• 4 cups freshly squeezed orange juice
• 4 cups water

• Tupelo Honey Wing Sauce

• 1⁄2 cup tupelo honey
• 2 tablespoons orange marmalade
• 3⁄4 cup hot pepper sauce
• 1 1⁄2 teaspoons smoked jalapenos
• 1 teaspoon unsalted butter
• bleu cheese salad dressing, for serving

directions

1. Make the sauce: Puree the honey, marmalade, hot pepper sauce, and jalapeños in a food processor until smooth. Transfer the mixture to a small saucepan over medium heat, bring to a simmer, and cook for 1 minute. Add the butter and stir until melted. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
2. Make the wings: Heat the canola oil in a large stockpot or deep fryer over medium heat until a deep-fat thermometer registers 350°F In another large pot, combine the wings, orange juice, and water and bring to a boil. Boil the wings for about 10 minutes, or until the wings are cooked through ad no longer pink when pierced or to a temperature of 160°F Transfer the wings with a slotted spoon to paper towels and pat dry. Using a slotted spoon, carefully add the wings to the oil and fry for about 10 minutes, or until crispy golden brown. While the wings are frying, pour the wing sauce into a saucepan and bring just to a simmer. Remove the wings from the oil and drain on paper towels. Place the wings in a large bowl and add the sauce, stirring until well coated. Transfer the wings to a serving platter and serve with the dressing.
3. *To Smoke Jalapenos if Desired: Put 2 cups hickory chips in the bottom of a 4-inch deep heavy roasting pan. Cover with water and let sit for 5 minutes. Drain the water and cover the chips with aluminum foil. Place whole peppers on the foil, cover the pan tightly with additional foil, and put in a 450 F oven for about 10 minutes. (The foil will puff up like you’re making Jiffy popcorn.) Turn the oven down to 250 F and cook for 20 to 30 minutes longer. Allow the peppers to cool before removing seeds and membranes. Refrigerate in an airtight container for up to 1 week.