I haven’t been here for awhile. I apologize, I’ve been busy eating chicken wings. Seriously.
You see, I’ve embarked on a courageous undertaking of gathering all my favorite chicken wing recipes into one convenient e-book which you can download here for free. What was I thinking!
I have been at it for a couple of weeks now but between cooking, photo-taking and figuring out how to bloody turn a PDF into an e-book, I’ve barely scratched the surface of the work involved. With the current speed I am going, it will be a long, long, LONG while before this project of mine becomes a downloadable reality.
I guess I’ll be buried in chicken wings for awhile. Not that I am complaining. These citrus caramel chicken wings, for example, were so amazingly delicious, I don’t mind being knee deep in their finger-licking, lip-smacking goodness for months to come.
If you’re looking for an easy appetizer for your next shindig, these wings need to be on your party list.
They’re very quick and easy to make, it’s just a matter of lightly breading the wings and drummettes, frying until crisp and then dipping in a citrusy, creamy and caramelly sauce that’s to die for. You can churn out a hefty batch in no time and trust me, a hefty batch is exactly what you need as these babies will be polished off before you know it.
- 3 pounds chicken wings , tips removed and split at the joints
- salt and pepper to taste
- 1 cup flour
- 4 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1/2 cup heavy cream
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
In a bowl, combine flour and salt and pepper to taste. Dredge chicken wings in flour to fully coat.
In a pan over medium heat, heat about 2-inches deep of oil. Add chicken in batches and deep- fry, turning as needed, for about 10 minutes or until golden brown and cooked through. Remove from pan and drain on paper towels.
In a bowl, toss the chicken with citrus caramel sauce.
In a saucepan over medium heat, melt butter. Add sugar and stir until dissolved. Add orange juice and heavy cream, stirring constantly. Stir in cinnamon and nutmeg and continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.