So…apparently I have a fixation here lately.
These, however, are not your typical ass wings. They’re sweet, spicy and a little bit crunchy.
I decided to bread them with coconut flour, which was an experimentation.
I’m so glad I did.
See, sometimes I feel the need to step outside of the proverbial foodie box and do different shit just for the sake of doing it.
It’s fun. That’s why I do this.
The coconut flour adds a special element of sweetness along with the spicy/sweet sauce, which consists of apricot preserves, dijon mustard, Stubbs’ Texas Sriracha sauce (that stuff is now my new obsession), soy sauce and a little more Sriracha.
Scale back on the Sriracha if you’re not into heat, but I like to burn my mouth a little. Not a whole lot, mind you, but just enough to really feel it. You can roll the wings around in the sauce after you fry them or just drizzle it on top of them. I did both.
You’ll need lots of napkins.
Here’s your printable-
- 2 tbsp. apricot preserves
- 3 tbsp. Stubbs Texas Sriracha
- 2 tbsp. soy sauce
- 2 tbsp. Sriracha
- 2 tbsp. butter, melted
- 2 lbs. chicken wings
- 1 egg, whisked
- 3 cups coconut flour (of course you can use regular all purpose flour)
- 3-4 cups canola oil, for frying
- Combine the preserves through butter in a mason jar and shake to combine.
- Heat oil to 375 degrees.
- Dip the wings in egg, then dredge in flour.
- Fry until golden brown, and place on paper towels to drain.
- Roll wings in sauce, or drizzle.