| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Desired type of oil, for frying
- 24 fresh whole chicken wings
- 1 cup honey
- 4 chipotle chilies in adobo sauce, finely chopped
- Sea salt
- 3 limes, quartered
Instructions
- In a Dutch oven or other large heavy pot, heat 4 inches oil to 375 degrees F over medium-high heat.
- Using kitchen shears or a knife, separate the wings at the joint. Reserve the drumette, saving the wing for homemade chicken stock, if desired. Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump “lollipop” of chicken at the bottom. Repeat with the remaining drumettes.
- Place the honey and chopped chipotles in a bowl and whisk together.
- Fry the “lollipops” in batches until crispy and golden brown, about 6 minutes, allowing the oil to come back up to temperature in between batches. Drain on a paper towel.
- Place the fried “lollipops” on a platter, bone up, and drizzle the honey-chipotle sauce over the top. Sprinkle with sea salt and serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 701 |
| Total Fat | 49 g |
| Saturated Fat | 7 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 49 g |
| Protein | 18 g |
| Cholesterol | 111 mg |
| Sodium | 658 mg |
Reviews
Baked/roasted instead of fried wings. Added 1/2 cup of jalapeno jelly and 1-2 tbsp ranch mix to honey/chipotle mixture.
Go hunt down some potato skins,see nfl potato skins, and broccoli cole slaw, see Paula Deen