Emerils Kicked Up Chicken Wings With Spiced Apple Bourbon Glaze Recipes

Steps:

• In a large shallow, non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours.
• In a heavy pot, heat the oil to 360 degrees F.
• In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.
• Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels.
• Sprinkle with the remaining Essence and serve immediately with the Spiced Apple & Bourbon Glaze.

Steps:

• To make the glaze, place all of the ingredients for the glaze except for the Bourbon in a 6-quart pot and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 30 to 35 minutes longer. Remove the glaze from the stove and strain through a fine-mesh strainer. Stir in the Bourbon, a tablespoon at a time to get the desired flavor and consistency. Reserve until ready to use.