Tupelo Honey Wings

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 cups canola oil
• 20 fresh chicken wings
• 4 cups freshly squeezed orange juice
• 4 cups water
• 1/2 cup tupelo honey
• 2 tablespoons orange marmalade
• 3/4 cup hot pepper sauce
• 1 1/2 teaspoons smoked jalapenos
• 1 teaspoon unsalted butter
• bleu cheese salad dressing, for serving

Recipe

• 1 make the sauce: puree the honey, marmalade, hot pepper sauce, and jalapeños in a food processor until smooth. transfer the mixture to a small saucepan over medium heat, bring to a simmer, and cook for 1 minute. add the butter and stir until melted. serve immediately or refrigerate in an airtight container for up to 2 weeks.
• 2 make the wings: heat the canola oil in a large stockpot or deep fryer over medium heat until a deep-fat thermometer registers 350°f in another large pot, combine the wings, orange juice, and water and bring to a boil. boil the wings for about 10 minutes, or until the wings are cooked through ad no longer pink when pierced or to a temperature of 160°f transfer the wings with a slotted spoon to paper towels and pat dry. using a slotted spoon, carefully add the wings to the oil and fry for about 10 minutes, or until crispy golden brown. while the wings are frying, pour the wing sauce into a saucepan and bring just to a simmer. remove the wings from the oil and drain on paper towels. place the wings in a large bowl and add the sauce, stirring until well coated. transfer the wings to a serving platter and serve with the dressing.
• 3 *to smoke jalapenos if desired: put 2 cups hickory chips in the bottom of a 4-inch deep heavy roasting pan. cover with water and let sit for 5 minutes. drain the water and cover the chips with aluminum foil. place whole peppers on the foil, cover the pan tightly with additional foil, and put in a 450 f oven for about 10 minutes. (the foil will puff up like you’re making jiffy popcorn.) turn the oven down to 250 f and cook for 20 to 30 minutes longer. allow the peppers to cool before removing seeds and membranes. refrigerate in an airtight container for up to 1 week.