Garlic-Herb Chicken Wings
Ingredients:
2lbs chicken wings cut into winglets and drumettes
1/2c butter
1/4c mixed fresh herbs - leaves only (I use parsley and oregano)
3 cloves garlic, minced
juice of 1/2 lemon
2T grated parmesan
2T ponzu (soy sauce will work as well)
1T honey
1tsp garlic powder
salt and pepper to taste
For the dredge:
1c AP flour
3T ground oregano
1T salt
1T black pepper
2lbs chicken wings cut into winglets and drumettes
1/2c butter
1/4c mixed fresh herbs - leaves only (I use parsley and oregano)
3 cloves garlic, minced
juice of 1/2 lemon
2T grated parmesan
2T ponzu (soy sauce will work as well)
1T honey
1tsp garlic powder
salt and pepper to taste
For the dredge:
1c AP flour
3T ground oregano
1T salt
1T black pepper
Directions:
Heat oil in fryer or heavy dutch oven to 375°. Combine flour, oregano powder, salt and pepper for the dredge.
Finely chop herbs and garlic together with a pinch of salt. Melt butter and honey in the microwave then add all other ingredients. Transfer to plastic lidded container and shake vigorously to combine.
Lightly coat wing pieces in dredge and shake off excess. Fry 10-11 minutes until golden brown and crispy. Pour enough mixture over cooked wings to coat and toss to evenly distribute.