CHA! Chicken Wings

WARNING: 

This post promotes food that is deep fried…high in cholesterol, fat, and calories…

So you know that means it’s Full of FLAVOR!  

A couple of weeks ago, I introduced you to a new product by Texas Pete called Texas Pete CHA!  At that point I hadn’t tried it but the recipes looked so good I knew I had to pick some up.  I did have to do a little searching but finally found the CHA! at my local Kroger Marketplace..YEAH Kroger!  These CHA! Chicken Wings are actually a combination of a couple of their recipes.  

Speaking of Sriracha…how do you pronounce it?  I was saying it with the “AH” sound at the end.  My husband said it should be “E” sound at the end, and I have heard it said that way.  Any thoughts?  Clearly, I’m not of the opinion that I should be able to pronounce a food before I eat it!

Anyway, back to these Sriracha (?) Wings…

I thought they might be hot but they weren’t.  The heat and spice were just right and the breading…PERFECT!  I don’t know whether it was the CHA! or something else, but it was workin’!  My husband and son are the “wing eaters” here but I have to tell you I REALLY liked these.  I’m looking forward to making them again when my father-in-law comes in a couple of weeks.  They are going to be great for “football watching”!

Here’s the Recipe: 

*Note, I don’t normally recommend a specific brand for my recipe ingredients but Texas Pete CHA! does have a different taste and texture than other brands of Sriracha so this recipe is specific to Texas Pete…and this is not a sponsored post.  

4 lbs chicken wings

2/3 cup Texas Pete CHA! sauce

2 cups flour

1 tsp salt

1/2 tsp pepper

Oil and deep fryer

Place wings and Sriracha in a large ziplock bag and marinate in the refrigerator overnight – if possible

*I only marinated mine about 4 hours and they were still great*

When ready to cook..

In a separate large bag, add flour and other dry ingredients

Heat oil in deep fryer to 325 degrees

Remove about half the wings (one at a time) from marinade and place in bag with flour, being careful not to remove too much sauce

Make sure it’s zipped tightly and shake until wings are well coated

I love how the coating sticks to the wings!  That makes for perfect frying!

Remove from bag and repeat with remaining wings

Place a few wings at a time in fryer and cook until juices run clear and golden brown

*Even though they’re small, cooking time may be longer than you think.  First, they will begin to float.  The best way to check for doneness is to remove from oil and using a sharp, skinny knife blade, pierce the fattest part of wing.  If juices run clear..they’re done.*

Drain on paper towels

If serving immediately place on baking sheet and keep warm in 200 degree oven until all are ready

These can be made ahead.  When ready to serve heat at 350 in a single layer on a baking sheet until warm..about 15 minutes.

For dipping I made CHA! BBQ Sauce!

Doesn’t that crust look amazing?

CHA! Chicken Wings

2014-09-20 12:01:13

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Ingredients

1. 4 lbs chicken wings
2. 2/3 cup Texas Pete CHA! sauce
3. 2 cups flour
4. 1 tsp salt
5. 1/2 tsp pepper
6. Oil and deep fryer

Instructions

1. Place wings and Sriracha in a large ziplock bag and marinate in the refrigerator overnight - if possible
2. When ready to cook..
3. In a separate large bag, add flour other dry ingredients
4. Heat oil in deep fryer to 325 degrees
5. Remove about half the wings (one at a time) from marinade and place in bag with flour, being careful not to remove too much sauce
6. Make sure it's zipped tightly and shake until wings are well coated
7. Remove from bag and repeat with remaining wings
8. Place a few wings at a time in fryer and cook until juices run clear and golden brown
9. Drain on paper towels
10. If serving immediately place on baking sheet and keep warm in 200 degree oven until all are ready

Notes

1. I don't normally recommend a specific brand for my recipe ingredients but Texas Pete CHA! does have a different taste and texture than other brands of Sriracha so this recipe is specific to Texas Pete.
2. *I only marinated my wings about 4 hours and they were still great
3. Even though they're small, cooking time may be longer than you think. First, they will begin to float. The best way to check for doneness is to remove from oil an using a sharp, skinny knife blade, pierce the fattest part of wing. If juices run clear..they're done.
4. These can be made ahead. When ready to serve heat at 350 in a single layer on a baking sheet until warm..about 15 minutes.

By Texas Pete

O Taste and See https://otasteandseeblog.com/