Jack Daniel's Srirancha Chicken Wings
July 01, 2016
"Thought I'd post this here for all the wing-lovin people out there, has these wings recently- their way out good and smokin HOT!"
- TO SERVE
- Serving Size: 1 (391.3 g)
- Calories 440.2
- Total Fat - 9.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 700.6 mg
- Sodium - 1519.5 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 1.7 g
- Sugars - 14.4 g
- Protein - 48.7 g
- Calcium - 81.9 mg
- Iron - 7.5 mg
- Vitamin C - 10 mg
- Thiamin - 0.1 mg
Ensure that your wings are nice and dry and are as close to room temperature as you can muster.
Pop them on a small plate alongside 2 bowls (one bowl with your flour and the other bowl with your eggs).
To the flour mix in garlic powder, paprika, cayenne, salt and black pepper.
Add your water to the eggs and whisk until uniform in color.
Dunk a wing into your egg, lift out and allow to drain briefly before placing into your seasoned flour. Turn your wing to give it a good coating then shake off the excess.
Repeat with all of your wings. Place them on a tray or a large plate.
Heat the oil up to 430ºF and fry your wings in two batches for 7 or so minutes (you want good color but also for your wings to be cooked through and semi-confited in
The oil). Remove wings, drain and pop onto a large baking tray.
In a pan over medium heat, add your whiskey, Coke, Sriracha, soy and sugar. Bring up to a simmer to ensure all has melted then pop in your garlic. Cook for 5 or so minutes to reduce the sauce and get it nice and thick and sticky.
Glaze your rested wings liberally with the sauce, then throw in the oven to broil on high for 3 minutes or so.
Serve with a cooling dip (ranch works well here) and a few crudités to cleanse to palette between wings.
Tips & Variations
- A big pile of napkins!