This is a recipe I adapted from our friends over at CHFF to make it tailgate friendly, and well, turkey fryers are just too much fun! They are a great, New England alternative to the blaze orange versions from Jills-land.
Maple, Sammy & Chili-Glazed Wings
Need:
3 lbs. Chicken Wings/Drummettes
Turkey Fryer
Canola Oil (or whatever you like frying in)
Ingredients for the Glaze
Large Mixing Bowl (metal or ceramic-plastic will melt when 400* wings are dumped into them)
The Glaze: (I'll make it beforehand and bring it with, just warm it up a bit)
-1 cup 100% Real Maple Syrup (none of that Mrs. Butterworth's stuff)
-1/2 cup Sam Adams Boston Lager
-1/4 cup Chili Paste
-3 TBS Corn Starch
-3 TBS Water
-3 TBS Malt Vinegar
-A couple of pinches of Kosher Salt
In a 1 qt. saucepan bring to boil the vinegar, Sam, maple syrup, salt and chili. Dissolve the corn starch in 3 TBS water and whisk into the maple sauce. Simmer for 1 minute and remove. Once it cools, I put it in a tupperware container to bring it along.
At the Tailgate:
Bring oil to 375-400*. Fry wings until done (about 11 1/2 minutes-I'll usually do 2-3 smaller batches only because they're easier to manage). Drain and dump into mixing bowl. Pour in enough glaze to coat the wings and stir.
Eat!
These could easily be adapted for grilling intead of frying (Par-cook wings: Boil Water. Add wings and simmer for 5 minutes. Remove and cool. At the tailgate, dip wings in sauce and grille until done-about 8 minutes at 400*). But why?