This is a derivative of a wing recipe I created about 10 years ago. I have since changed it and changed it and changed it until it is where its today, excellence! This ia slightly spicy recipe and it does take several hours to produce, but your guests will love you for the rest of time.
- .5 gallon chicken or pork stock with a fat cap on top preferably (chicken or pork base will do with a 1/2 stick of butter added)
- 1/2 bottle Louisiana hot sauce
- 5 small Thai chilis or I use aji de la selva from Peru ( make sure they are HOT)
- 3 cups brown sugar
- 1/2 stick of unsalted butter
- 1/2 cup of kosher salt or enough to make your liquid a little too salty to taste.
- 2 tablespoon black pepper
- 1/4 habeÃ±ero
- 1/4 red bell pepper
- 1/2 cup soy sauce
- 1/2 cup terriyaki sauce
- 1/2 sweet white onion
- 6 whole garlic cloves
- 5 pounds chicken wings skin on
- 1 cup honey
- 1 cup port wine
- In a blender add stock, chilis and peppers, salt and pepper, onions and garlic. Puree
- Add to a heavy bottom pot. Add additional ingredients except butter and chicken
- Once it become a medium boil, add sugar and butter. Emulsify with either a whisk or hand blender.
- Boil till liquid clings to your spoon like tomato sauce. Let cool.
- In 2 separate pans disperse your raw chicken wings and cover them with the sauce wrap and marinate over night.
- Preheat oven for 380 F
- Place in oven for 1 to 2 hours or until the meat draws back from the leg. If you see your liquid drying, add a dash of port wine.
- Once the meat has pulled away from the drumstick portion of the wing, your sauce will have become syrupy as well.
- Remove and serve. Good with sauces such as ranch, but best with homemade bleu cheese dressing.
|Amount Per Serving||%DV|
|Serving Size 201g|
|Recipe makes 16 servings|
|Calories from Fat 135||29%|
|Total Fat 15.07g||19%|
|Saturated Fat 5.3g||21%|
|Trans Fat 0.0g|
|Total Carbs 64.94g||17%|
|Dietary Fiber 1.3g||4%|