Yield: 1 Servings
|20 \N||Chicken wings; tips cut off*|
|2 cups||All-purpose flour; approximately|
|18 ounces||KC Masterpiece Original Flavor BBQ Sauce; or your favorite|
|¼ cup||Honey; more to taste|
* Save these for chicken stock, or toss.
** or about ½ cup egg substitute minus the water OR 3 large egg whites mixed with the water.) *** I used water, as stated, but will try milk next time. It might add flavor?
Heat a large skillet or use your deep fryer. [I used deep fryer] Heat oil until it's very hot (around 350-degrees). [I turned the heat up to about 375 degrees. It was taking too long. ;-) ] Meanwhile, wash the chicken wings, then remove the wing tips. Cut the other two pieces in half. Shake off the excess water.[I patted try with paper towels] If you want to cut out the fat, use boneless/skinless chicken breasts and cut them into bite-size pieces.
Place the eggs (whole eggs or just egg whites) and water into a bowl and mix well. If you'll be using egg substitute, don't add the water, it's watery already--just beat it until it's a little foamy. Set aside.
Mix together the BBQ sauce and honey, tasting as you go. Make the sauce as sweet as you like. I usually start out with ¼ cup of honey and add more, tasting as I go. Set aside. I usually use Clover Honey. Put the flour into a bag [I actually never coated chicken this way, except for Shake N Bake, but found it worked *great*! I used a gallon size freezer ziplock bag, sealed almost all the way, blew air into it so there would be "shaking room", sealed and shook away!] then shake the wings in it, to lightly coat.
Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour-- so the BBQ sauce has something to hang onto. You may want to dip/shake 2-3 times. [I coated each small batch differently. I found I didn't like the ones that were heavily coated. Too much breading for my tastes. I think flour, egg, flour works fine. You can even skip the egg wash if you really want to.] Fry the wings until they're golden brown. They don't have to be totally "done", just browned. You'll be baking them later on, so don't worry about it. Drain on paper towels. Again, I haven't tried this myself, but it would work. Either fry the chicken in PAM or a light coating of oil in a non-stick skillet until the chicken is browned. Don't crowd the skillet, do them in batches. You have to brown them until they're fairly crisp, or the coating will fall off when you dip it into the sauce.
Preheat oven to 325-degrees.
Once the chicken pieces are fried (browned) and drained, dip each piece into the BBQ sauce/honey mixture and place onto cookie sheets. [ I have discovered parchment paper!! I bought it for making cookies, but since I spent a long time scrubbing grunge off my baking pan this morning, I decided to use the paper and hoped it would help. Boy did it!! Clean up was a *breeze*! I highly recommend this!] Make sure the pieces don't touch each other.
Bake for 15-20 minutes, [I did 20. Watch out for burning. 18 would have been best.] or until they no longer look shiny and the chicken tests done (juices run clear when poked with a knife). [If you fry till golden brown, I don't think you need to worry about this...I didn't test for doneness and they were fine.] Baking dries the coating out a bit and sets the coating so it doesn't fall off--sort of like KFC's holding ovens.
NOTES : I will probably add some sort of seasoning to the flour next time.
Also, the coating was too "bready" or soggy. I don't know what to do to change this. Also, after I sauced the first batch (I did 5 wing halves at a time), I decided to play with the sauce a bit. I added some Teriyaki sauce to the 2nd batch. Good. I added a bit of soy sauce to the third batch. OK.
Might have been better if it had been separate from the teriyaki mixture.
Play with the sauce a bit. Have fun.
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Mar 3, 1998