SUNNY ANDERSON'S SPICY PB&J WINGS
A sweet peanut butter and jelly glaze on the lighter side of spicy is just enough to make you want more and forget about two slices of bread
Provided by The Rachael Ray Staff
Number Of Ingredients 16
Steps:
- /*-->*/ Prep the wings: Place the wings on a baking sheet and season both sides with salt and pepper
- Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter
- Rest for at least 30 minutes to get to room temperature, and up to 2 hours
- Make the sauce: In a small pot over medium heat, combine the peanut butter, Sriracha, soy sauce, jelly and coconut cream
- Slowly whisk in the hot water to loosen the mixture
- Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes
- Taste and season with a pinch of salt, if needed, and a few grinds of black pepper
- Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry wings, about 6 inches
- Heat oil to 360°F
- When you add your wings, the temperature will settle at 350°F
- Try to keep it there by adjusting the heat
- Fry the wings in batches until golden brown, 12-14 minutes
- Drain on paper towels
- Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat
- Place wings on a serving tray and sprinkle with chopped peanuts
- Serve warm
WINGS 3 WAYS
Provided by Sunny Anderson
Categories appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
- Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
- In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
- Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
- When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
- Serve immediately.
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