Try out these Marie Sharp Chicken Wings at your next party!
Flour (use rice flour for gluten free)
Marie Sharp’s Fiery Hot Sauce
2 L of oil for frying
Separate wings by cutting off tip and discarding this portion. (You can also store these in the freezer until you have a substantial amount, then use them as the basis for soup stock.) Separate the ‘flat’ part of the wing from the drumette. Wash with cold water and pat dry with paper towels.
Combine flour with seasonings in a large bowl. Toss chicken wings in flour until well coated.
Meanwhile, heat oil in deep fryer or large pot with room to expand. Oil should be at 450 before you drop in the wings. Add flour coated wings to the hot oil. Cook for 10 minutes until golden brown and crisp. Place cooked wings on paper towels to drain.
In a second large bowl, pour 3 or 4 tablespoons of Marie Sharp’s Fiery Hot Habanero Sauce into bowl. Toss drained cooked wings in bowl until well coated.
Serve with carrot sticks and celery sticks and ranch or blue cheese dip.
Try the Marie Sharp’s Garlic and Mango mixed together for your wing sauce. Any of the hot sauces taste great on the wings. A crowd pleaser is the mild, which can appeal to a wider range of people. The hot, fiery, no wimps allowed, Belizean heat, beware and Smokin’ Marie are all good choices to try. Actually, just try them all. For an amazing twist, try the Orange Habanero mixed with equal parts Green Cactus Habanero.
Oh, make sure you have lots of cold Coronas in the fridge!
Come back often to Marie Sharp’s Canada for more recipes.