Tupelo Honey Wings

12:00 AM, Jan 19, 2013   |    comments
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4 cups canola oil
20 fresh chicken wings
4 cups freshly squeezed orange juice
4 cups water
1 1/2 cups Tupelo Honey Wing Sauce
Blue cheese salad dressing for serving

Tupelo Honey Wing Sauce:
1/2 cup Tupelo honey
2 tablespoons orange marmalade
3/4 cup hot pepper sauce
1 1/2 teaspoons smoked jalapenos (can substitute Contessa smoked chipotle peppers in adobo)
1 teaspoon unsalted butter


To make the sauce, puree the honey, marmalade, hot pepper sauce, and jalapenos 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.
Makes 1 1/2 cups of sauce

To prepare the wings:
Heat the canola oil in a large stockpot or deep fryer over medium heat until a deep-fat thermometer registers 350 degrees 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 and no longer pink when pierced, or to a temperature of 160 degrees 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. Makes 20 wings.

Presented by: Tupelo Honey

Date Aired: January 19, 2013

Tupelo Honey

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