Ingredients
32 medium sized chicken wings
1/2 C flour
1/2 C cornstarch
1 T smoked paprika
1 tsp cayenne
1 tsp black pepper
1 C butter, melted
1/4 C honey
1/4 C chipotle peppers in adobo
1/4 C red wine vinegar
1T fresh lime juice
1 garlic clove, minced
Salt to taste
Canola oil for frying
Carrot sticks for garnish
Celery sticks for garnish
1 package Boursin cheese
Preparation
Rinse wings and pat dry. Combine flour, cornstarch, paprika, cayenne and black pepper in a large bowl and toss wings in mixture. Place wings on a tray and refrigerate for one hour. Before cooking, toss one more time in flour and shake off excess flour. Bring oil to 350 in a deep fryer. Fry wings until crispy and cooked through, about 10 minutes, flipping occasionally. Remove from oil and let stand 2 minutes. In blender, combine melted butter, honey, chipotle, vinegar, lime and garlic. Puree until smooth. Raise oil temp to 375 and fry wings for about 2 minutes, or until super crispy. Immediately toss in wing sauce and serve with carrots, celery and Boursin.
