Servings:
Makes 4-6 servings
Ingredients
- 3 tablespoon dark brown sugar
- 1 teaspoon honey
- 2 clove garlic, minced
- 1 stick salted butter
- 1/2 cup ketchup
- 1/2 teaspoon ground bhut jolokia (or "ghost") chile
- 1 cup apricot preserves
- 1/4 cup bourbon
- 5 pound chicken wing sections, room temperature and patted dry
Preparation
Baking Directions:
In a small saucepan over medium heat, combine brown sugar, honey, garlic, butter, ketchup, ground Ghost chile, apricot preserves, and salt.
Bring to a boil, stirring almost constantly.
Reduce heat to a simmer, add bourbon, and stir.
Simmer until sauce reaches desired consistency, up to one hour.
In a large saucepan over medium heat, bring peanut oil to 350 degrees.
Working in batches, pat chicken wing sections until they are very dry, and add to hot oil.
Fry wings, turning occasionally, until golden brown, about ten minutes per batch.
Transfer to paper towels to drain.
When all wings are cooked, toss a few at a time in a bowl of the apricot Ghost chile sauce to coat evenly.
Serve (with a glass of milk, just in case)
