Sherri Williams Recipe

Asian Scorpion Pepper Jelly Wings

By Sherri Williams logansw


Rating:
Serves:
4-6
Prep Time:
Cook Time:
Method:
Bake
Comments:

My friend Gary has the best gourmet peppers and pepper jelly. I be lovin' me some hot pepper jelly so I placed an order in for his "Special" Scorpion Pepper Jelly. I gotta tell ya, it's darn hot and so OMGOSH delicious. Here is my first recipe using this hot & sweet jar of deliciousness. Cooking with Passion, sw :)

**I've just been invited to the Today Show Feb 1st to do a live demo of these wings. I was 1 of the 3 winners in their Chicken Wing Contest. I fly out on Jan 31st. I get to meet the Today Show crew and Food Networks celebrity chef, Sunny Anderson. WOW!!! sw:)

Blue Ribbon Recipe

Notes from the Test Kitchen:
This cook is on a roll!!! Talk about sssssssizzling hot - these fab wings won us over in a heartbeat. It's no wonder that they've got folks talking from coast to coast!

Note: We substituted in a different hot pepper jelly than Sherri recommends, but the results were still de-lish!

Ingredients

3 lb
chicken wings, cut up on pieces
1 tsp
star anise,powder
1 tsp
ginger powder
1 tsp
onion powder
1 tsp
sea salt
1 tsp
white pepper, powder
1 bunch
cilantro, chopped
SCORPION HOT SAUCE
1 c
water, cold
3 Tbsp
uncle gary's gourmet scorpion pepper jelly
2 Tbsp
fish sauce, light
2 Tbsp
soy sauce, light
2 Tbsp
peanut oil
3 clove
garlic, grated
zest & juice of 1 lime

Directions Step-By-Step

1
Mix star anise, ginger, onion and salt and pepper together in a mixing bowl. Rub all wing pieces and marinate for at least 4 hours best overnight.
2
Deep fry wings at 350 degrees in batches for 8-10 minutes until golden brown and juices run clear. Remove from fryer and drain on paper towels.
3
Meanwhile, add all sauce indredients to a medium-high heat sauce pan and whisk. Bring to a boil and reduce heat to a simmmer. Allow sauce to reduce to a 1/3. This may take 10-12 minutes.
4
Add sauce and wings in a large mixining bowl. Toss wings until well coated.
5
Transfer wings to a serving platter pour sauce over wings and garnish with cilantro.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #sweet, #hot, #spicy, #wings

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166 Comments

user
Cheryl Beyer Sugarplum8
Feb 1, 2015
Preped and ready to go AGAIN!!! I LOVE these wings!!!
user
Sue Robichaud SukisKitchen
Jan 28, 2015
The recipe looks delicious and I will try it. Will come back and let you know.
user
Rick Pottorf rickey555
Feb 20, 2014
Well Shiri, made the wings again. The first time I just put 1 teaspoon of Garys Ghost pepper sauce in and that was warm and taste, the way I like my wings. I got brave this time and added 1 tablespoon. I started eating the wings and the fire alarm went off and it made the backside of my head and forehead drip with sweat no joke. But flavor of the wings is just outstanding. The jelly sat for a while but was still not hot like I thought it might would be. It will be okay to use for cooking so it will not go to waste. Will be doing another batch of jelly to see if it will be hotter. If not hotter, I know how now how, (Ghost pepper sauce) LOL. Thanks for recipe again. Rick
user
Sherri Williams logansw
Feb 17, 2014
That makes me happy happy CRAZY WING GUY! sw☺
user
Rick Pottorf rickey555
Feb 17, 2014
Sherri, you made me go wing crazy. Had to have some more of those wings. So I gone out after fishing today and got me some more. You have made a crazy for wings Guy into me.