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Receta Cajun Honey Wings Kfc(R)
by Global Cookbook

Cajun Honey Wings Kfc(R)
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Ingredientes

  • 1/4 c. ketchup
  • 1 c. water
  • 3/4 c. white vinegar
  • 1 Tbsp. vegetable oil
  • 1/3 x honey
  • 4 tsp Chef Paul Prudhomme's Meat Magic
  • 1 Tbsp. canned green chilies, chopped
  • 1 1/4 tsp chili pwdr
  • 1 tsp chopped garlic
  • 1/2 tsp liquid smoke (hickory flavor)
  • 1/8 tsp dry thyme
  • 8 c. vegetable shortening
  • 1 x egg, beaten
  • 1 c. lowfat milk
  • 2 c. all-purpose flour
  • 2 1/2 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp MSG (Accent Flavor Enhancer)
  • 20 x chicken wing pcs

Direcciones

  1. When the "Limited time only" signs come down for this one, we'll all smile. Because now we've got a clone recipe which'll closely duplicate the sweet and spicy sauce on these amazing chicken wings. The Colonel's people coat the wings with a KFC-style breading before frying them up and adding the Cajun sauce. But you do not need wings to put this sauce to work.
  2. This recipe makes 1cup of the sauce which you can use to coat beef, pork or possibly other chicken parts.
  3. This recipe requires the meat variety of Paul Prudhomme's Magic Seasoning
  4. Blends, but it will also work with other Cajun seasoning blends available in most markets.
  5. Combine the sauce ingredients in a small saucepan over medium heat. Stir till ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 20-25 min or possibly till thickened.
  6. As sauce is simmering, heat up 6 to 8 c. of shortening in a deep fryer set to 350 degrees.
  7. Combine the beaten egg with the lowfat milk in a small bowl.
  8. In another small bowl, combine the flour, salt, pepper, and MSG.
  9. When shortening is warm, dip each wing first in the flour mix, then into the lowfat milk and egg mix, and back into the flour. Arrange wings on a plate till each one is coated with batter.
  10. Fry the wings in the shortening for 9 to 12 min or possibly till light golden. If you have a small fryer, you may wish to fry 10 of the wings at a time.
  11. Drain on paper towels or possibly a rack.
  12. When the sauce is done, brush the entire surface of each wing with a coating of sauce. Serve immediately.
  13. Makes 2 to 4 servings (20 wings).