Pistol Whipped Chicken Wings
If you’ve been hankering for some tangy chicken wings with plenty of heat, give these a try. You won’t be disappointed
15 Chicken wings (about 3 lbs)
1 C Flour
1 C Ketchup
¼ C Honey
¼ C Red wine vinegar
¼ C Molasses
2 TBSP Dijon mustard
¼ C Cilantro, finely chopped
5 TBSP Arizona Pistol Whip Rub
2 TBSP Green onions, chopped
Vegetable oil (as needed)
1 TSP Liquid smoke (Mesquite preferred)
Add oil to deep fryer or medium/large pan. Heat to 375º. Mix flour and 2 tablespoons of Arizona Pistol Whip Rub in a re-sealable plastic baggy. Remove wing tips then sever the remaining wing at the joint. Rinse and pat dry. Place in flour mixture, about 10 at a time, and shake well to coat thoroughly. Fry wings in batches of about 10 pieces until golden brown about 9 to 10 minutes. Remove and drain. Combine ketchup, honey, molasses, cilantro, green onions, liquid smoke, mustard and 3 tablespoons of Arizona Pistol Whip Rub in medium bowl. Whisk until well mixed. While still warm, add wings to bowl of sauce and toss to coat well. Remove wings from sauce and pile on a platter. Sprinkle with additional green onions. Serve immediately with plenty of napkins.
*Cook times are approximate.