asian scorpion pepper jelly wings
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
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!
Ingredients For asian scorpion pepper jelly wings
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3 lbchicken wings, cut up on pieces
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1 tspstar anise,powder
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1 tspginger powder
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1 tsponion powder
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1 tspsea salt
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1 tspwhite pepper, powder
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1 bunchcilantro, chopped
- SCORPION HOT SAUCE
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1 cwater, cold
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3 Tbspuncle gary's gourmet scorpion pepper jelly
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2 Tbspfish sauce, light
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2 Tbspsoy sauce, light
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2 Tbsppeanut oil
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3 clovegarlic, grated
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zest & juice of 1 lime
How To Make asian scorpion pepper jelly wings
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1Mix 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.
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2Deep 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.
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3Meanwhile, 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.
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4Add sauce and wings in a large mixining bowl. Toss wings until well coated.
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5Transfer wings to a serving platter pour sauce over wings and garnish with cilantro.
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