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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
desired type of oil, for frying |
24 fresh whole chicken wings |
1 cup honey |
4 chipotle chilies in adobo sauce, finely chopped |
sea salt |
3 limes, quartered |
Directions:
1. In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
2. Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump lollipop of chicken at the bottom. Repeat with the remaining drumettes.
3. Place the honey and chopped chipotles in a bowl and whisk together.
4. Fry the lollipops in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
5. Place the fried lollipops on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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