These wings are guaranteed to have your guests licking their fingers clean! If you’d like, you can replace the seasonings listed in the recipe with 1/4 cup purchased blackened seasoning.
—COREY RUSSO ORONO, MN
START TO FINISH: 30 MIN. • MAKES: ABOUT 1 DOZEN
Oil for deep-fat frying
2 1/2 to 3 pounds chicken wings
1/2 cup cider vinegar
1/2 cup honey
1 tablespoon dried thyme
2 teaspoons sugar
1 teaspoon each salt, onion powder, garlic powder, paprika and pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 3-4 minutes on each side or until juices run clear. Drain on paper towels; keep warm.
2. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is syrupy and reduced by about half. (Keep face away from mixture as the odor is very strong.) Place chicken wings in a large bowl; drizzle with syrup and toss to coat.