They're Not Buffalo Wings

In no way shape or form are these buffalo wings. Other than the hot sauce, they don't even taste like buffalo wings. They're not Asian either, although they include garlic, honey and soy sauce. It's a tough one though because the crisp coating on the wing is Asian inspired. They coulda' been Mexican because they've got Tabasco and red pepper jelly in them, but they're not. Course I guess they could be French too because of the Dijon mustard, or English thanks to the Worchestershire...hmmm seems to me they might be a wing without a country, but oh boy are they good!

A crisply coated wing with a spicy, sweet, honey enriched sauce and a hint of heat, these richly red bird flappers may just be one of the better inventions out of JBugs Kitchen. I have to admit I was on a mission to discover a better wing, particularly after the jerk version we had a little while ago just didn't fly. I think we may be onto something here. Give 'em a try and tell me what you think!

JBug’s Multicultural Chicken Wings (a JBug’s Kitchen Original inspired by Idaho a la Carte)

Sweet and spicy, these wings just might be the best invention yet! Don’t be a chicken and cut down on the hot sauce and/or red pepper jelly. Once the sauce coats the wing, the heat is barely noticeable. Honest!

Sauce:

1/4 cup water

1-1/2 tablespoons corn starch

1/2 cup ketchup

1/4 cup red wine vinegar

1/4 cup honey

2 tablespoons brown sugar

2 tablespoons Tabasco sauce

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1/4 cup red pepper jelly

2 cloves garlic, minced

2 tablespoons dried onion flakes

Mix together cornstarch and water in a small pot. Add the rest of the ingredients and whisk together until well combined. Heat over medium heat, stirring often until mixture comes to a boil and thickens. Remove from heat; cover and keep warm.

3 to 4 pounds chicken wings

1 cup cornstarch

Coarse ground salt and pepper

Vegetable oil for frying

Cut chicken wings into 3 parts and discard tips. Rinse chicken pieces well and dry with paper towels. Season with salt and pepper then coat well on all sides with cornstarch. Set aside to dry for 10 minutes before frying. Meanwhile, heat a half inch of oil in a large deep pan (I use cast iron) to 375 degrees. Fry wings in batches for 8 to 10 minutes, turning once until wings are golden brown, crisp and cooked through. Drain on racks over a sheet pan and keep warm in oven until serving time. Just before serving place wings in a bowl and toss with sauce mixture. Serve with plenty of paper napkins. Download JBugs Multicultural Chicken Wings

Comments

[pam]

You have outdone yourself here!

[June]

Pam - I had some leftovers today and they may have picked up a little more "zing". Plumb good microwaved too.

[Nanan]

I'm sold - I am going to start canning stuff soon - got my equipment on the way! I need to make your red pepper jelly first... hehehehe

[June]

That raspberry habanero jelly is so incredible, but funny enough I just used purchased red pepper jelly that was hanging out on the refrigerator door. Darn. Now, I'll have to make the wings again.