Honey Lime Chicken Wings
Honey Lime Chicken Wings pair a cornmeal crust with a sticky, sharp sauce of fresh lime juice, honey and chipotle hot sauce. The cornmeal fries up crunchier and grainier than flour, and it holds its texture even after the wings are tossed in the wet glaze. Raw smashed garlic keeps the sauce bright and pungent. Count on 32 wingettes, which suits a crowd, a game day or a long table of shared plates.
Instructions
Dip the wingettes in the beaten eggs, letting the excess drip off. Season them generously with poultry shake.
Press each wingette into cornmeal so it is evenly coated. Let the coated wings rest for 2 to 3 minutes so the crust sets.
Heat the oil to 350°F (175°C) and fry the wings in batches for 11 to 12 minutes. Lift them out and drain on a cooling rack so the crust stays crisp.
While the wings fry, stir the lime juice, honey, chipotle hot sauce, garlic and red food coloring together in a large nonreactive bowl.
Add the fried wings to the bowl and toss until every piece is coated in the sauce. Serve while still warm.
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