MapleBacon Chicken Wings




SAUCE:
Cook 6 Slices of Bacon
(cut into 1/2" pieces)
until Nearly Crisp
Add 4 Cloves Garlic (Minced) and
cook until the Garlic is lightly Browned
(about a minute)
Whisk in:
1/2 c Ketchup
1/2 c Maple Syrup
1/4 c AppleSauce
2 TBSP Soy Sauce
1 TBSP Apple Cider Vinegar and
1 TBSP Brown Sugar
Reduce Heat to Low and
Simmer the Sauce about 2 minutes
(or until Thickened)
Set aside



WINGS:
Rinse 2 lbs Chicken Wings
(Split) and
Pat them Dry



Season with Sea Salt and Black Pepper



Dredge the Wings in
1 c All-Purpose Flour
(shaking off any excess Flour)
Set aside



In a Deep Fryer, heat the Vegetable Oil
to about 375
Fry the Chicken Wings in small Batches
(about 8 minutes)
Shake off Excess Oil and
place on Paper Towels
Continue Frying until
all of the Wings are Cooked



COAT WINGS:
Toss Chicken Wings with
MapleBacon Sauce and
Serve Warm



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