SnapBack Wings

SnapBack Wings

Snapback Orange Asian Wings

10 chicken wingetts

¼ cup of pure honey

2 tbsp. of granulated sugar

1 tbsp. of soy sauce

 1 medium size lemon 

1 small clementine 

2 tbsp. house seasoning (Black Pepper, Kosher Salt, Dry Parsley, Paprika)

1 tsp. of Adobe Seasoning Salt

2 ½ cups of vegetable oil

¼ cup of water

In a large bowl place wingetts in a large bowl filled with cold water. Add ½ cup of lemon juice and 2 Tablespoons of salt. Let the chicken soak for 15-30 minutes.

Drain water from bowl and pat chicken dry with a paper towel. Once chicken is dry, season with house seasoning and adobe seasoning. Mix thoroughly and let set for 10 minutes while the vegetable oil reaches 350 degrees.

Place chicken into oil five pieces at a time to prevent overcrowding and decreasing the oil temperature. Fry wingetts for 10-12 minutes and remove and place on cooling rack layered with paper towel for remove excess oil.

Orange Asian wing sauce

Zest one lemon and one clementine and set aside in a small bowl.  Remove all skin and peals from the lemon and clementine and place in the blender. Add honey, soy sauce, sugar, and water and blend for two minutes.

Remove from blender and pour into a container. Add chicken to a large bowl and pour sauce on top of the chicken and close container and shake until the sauce is fully coated around the chicken.

Also try out my recipe for Garlic Butter wings! Recipe listed below.

10 chicken wingetts

½ of stick of butter

½ tbsp. of dry parsley

1 sprig of  fresh thyme

2 cloves of fresh garlic (finely chopped)

2 tbsp. house seasoning (Black Pepper, Kosher Salt, Dry Parsley, Paprika)

1 tsp. of Adobe Seasoning Salt

2 ½ cups of vegetable oil

In a large bowl place wingetts in a large bowl filled with cold water. Add ½ cup of lemon juice and 2 Tablespoons of salt. Let the chicken soak for 15-30 minutes.

Drain water from bowl and pat chicken dry with a paper towel. Once chicken is dry, season with house seasoning and adobe seasoning. Mix thoroughly and let set for 10 minutes while the vegetable oil reaches 350 degrees.

Place chicken into oil five pieces at a time to prevent overcrowding and decreasing the oil temperature. Fry wingetts for 10-12 minutes and remove and place on cooling rack layered with paper towel for remove excess oil.

Garlic Butter Sauce

In a small sauce pan melt butter and add garlic, fresh parsley and 1 sprig of thyme. Once the butter is completely melted, remove from heat and pour into a container.  Add chicken to a large bowl and pour sauce on top of the chicken and close container and shake until the sauce is fully coated around the chicken. 

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