Though these wings are broiled, they could easily be deep fried before tossing them in the sauce. I just try to avoid frying whenever possible.
I thought these would be a nice addition to your 4th of July table along with your other food choices. They're good even at room temperature, so that's a bonus for an outdoor event.
Exploding Firecracker Chicken Wings
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
3 pounds chicken wings, cut at joint ....at room temperature
2 Tablespoons Joe and Son’s Chipotle Olive Oil
2 cloves garlic, minced
1/2 cup Joe and Son’s Peach Balsamic Vinegar
1 Tablespoon Srircha hot sauce (adjust for desired amount of heat)
1 Tablespoon low-sodium soy sauce
Mix the salt, smoked paprika, and garlic powder together in a small bowl.
Add chicken wings and toss to coat.
Place on a lined cookie sheet and broil the chicken wings until crisp and cooked; turning once. Remove from the broiler and set aside.
In a saucepan over medium heat, combine the Chipotle Olive Oil with the garlic.
Stir in the Srircha sauce and soy sauce. Add the Peach Balsamic Vinegar and cook until syrupy and slightly thick, about 5-10 minutes. Transfer the sauce to a large bowl.
Add the wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to an oven proof serving platter. Reheat at 300 degrees until they’re warm enough to serve.