Sunday, November 28, 2010

Spicy Chicken Wings With Pumpkin Hoisin Sauce

These spicy chicken wings pick up a new taste with pecan pumpkin butter and hoisin dipping sauce and are a celebrated starter for the holiday season.
I brought an enormous plate of them to my neighbors tonight and they were gone in a matter of minutes.

Bon Appetit!

Spicy Seasoning Ingredients:

1 tablespoon seasoning salt

1 tablespoon crushed red pepper flakes

2 teaspoons black pepper

1/2 teaspoons cayenne pepper

1 teaspoons poultry seasoning

1 teaspoon lemon-pepper

12 whole chicken wings, cut in 1/2 at the joint

Spicy Batter:

2 eggs

1 tablespoon crushed red pepper flakes

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 cups all-purpose flour

Vegetable oil, to fry

In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.

Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.

Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.

In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.

Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.

Serve with this unusual and tasty holiday dipping sauce:

2 Tbsp Pecan Pumpkin Butter

2 Tbsp Maple Syrup

2 Tbsp Hoisin Sauce

Mix all the ingredients together in a small bowl. You can vary the measurements according to your taste buds.