spicy pecan-battered chicken wings
Spicy Pecan-battered Chicken Wings
1 cup Crystal Buffalo Sauce
24 chicken wings (about 1½ lbs.)
1 cup roasted hot pepper pecans (recipe under Crystal Worcestershire Sauce)
1 cup all-purpose flour
1 cup yellow corn meal
1 T salt
1 T black pepper
1 T cayenne pepper
3 eggs, beaten
1 cup milk
Wash chicken wings and pat dry. Place in a glass or plastic container. Pour in the Crystal Buffalo Sauce and mix well so that all the pieces are coated. Cover and refrigerate for 4 hours or longer. Stir often to re-coat chicken pieces. Prepare one recipe of roasted hot pepper pecans and allow to cool to room temperature. When cool, place one cup of the pecans in a food processor and pulse until the pecans resemble coarse ground corn meal.
Mix together the ground pecans, flour and corn meal. Add salt, pepper and cayenne and stir well to combine. Mix the milk with the beaten eggs and place in soup bowl.
Preheat deep fryer to 350 degrees. Remove a chicken wing from the marinade and place in the egg wash, coat well, then roll in the dry pecan batter. Batter about 6 wings and place them in the hot oil. Deep fry until the wings float and are a deep walnut brown color.
Serve with a side bowl of Crystal Buffalo Sauce for dipping. Serves 4.