Chili Lime Crispy Sticky Chicken Wings

Chili Lime Crispy Sticky Chicken Wings

Our wings are sort of famous among our circle of friends. Whenever folks are invited over for "Sips and Nibbles" there had better be some great wings on the menu or a room full of disappointed faces might be the result. We have made many kinds over the years and this was our latest attempt at some crispy, sticky wings featuring the classic combo of chili lime for some sweet tangy heat on delicious crispy fried wings. You had better make lots of these because they are going to go fast!

3 lbs chicken wings, washed, cut and trimmed

Mix together

2 cups flour
1 teaspoons freshly grated nutmeg
1 tsp cayenne pepper
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp ground ginger

Dip the chicken wings into an egg wash made from

2 eggs
4 tbsp milk

Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 375 degree F deep fryer for about 8-10 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

Chili Lime Sticky Glaze

In a small saucepan over medium heat, add

1 clove minced garlic

1 tbsp olive oil

Saute for a minute to soften the shallot, then add

1/2 cup honey

finely chopped zest of one lime

juice of 2 limes

1 tsp crushed chili paste (or chili flakes) more or less to taste.

1/2 tsp salt

1/2 tsp black pepper

Simmer together for about 5-10 minutes. Transfer the cooked chicken wings into a large bowl and pour the hot glaze over the wings. Toss well to cover all of the wings in glaze. Garnish with grated lime zest and chives if desired.