DOUBLE-BATTERED FRIED CHICKEN WINGS WITH TABASCO® GREEN PEPPER HONEY-MUSTARD SAUCE

Honey Mustard Sauce

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Coleslaw dressing 3 cups
Dijon mustard 6 Tbsp.
Honey 6 Tbsp.

Chicken wings

Ingredients Weight Measure
Chicken drummettes 3 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Salt 1-1/2 tsp.
Chipotle chili powder 1 tsp.
All-purpose flour 3 cups
Eggs, large, whipped 6 ea.
Coleslaw dressing 1-1/2 cups
Black pepper 3/4 tsp.
Peanut oil 3-1/2 cups
Parsley, for garnish as needed

Method

  1. To prepare Honey Mustard Sauce, mix all ingredients together and chill for 1-2 hours.
  2. To prepare Chicken Wings, wash and drain chicken; pat dry with paper towel. Place chicken in bowl and season with TABASCO® Green Jalapeño Pepper Sauce, salt, and chili powder and toss well.
  3. Place flour in a second bowl; toss chicken in flour until well coated. Shake off excess flour.
  4. In a separate bowl, eggs, cole slaw dressing and black pepper; toss floured chicken into egg wash mixture; toss well. Drain excess egg wash and place chicken back into flour. Toss well so chicken is coated a second time.
  5. Heat oil to 350°F in pan suitable for frying. Chicken should be fried in batches of 6-7 wings per fry. Fry each batch for 6-7 minutes until done. Continue until all wings are cooked.
  6. Place Honey Mustard Sauce in small bowl; place bowl in center of large serving platter. Place hot Chicken Wings around bowl; garnish with parsley and serve.

Yield: 18 servings