2 1/2 lbs Whole Chicken Wings
1 Cup Maple Syrup
2/3 Cup Chili Sauce
2 T Lime Juice
2 T Dijon Mustard
1 Cup All Purpose Flour
2 t Salt
2 t Paprika
1/4 t Black Pepper
Oil for Deep Frying the wing sections
thinly sliced green onions to garnish (optional)
Lime wedges to serve with (optional)
Chili Lime Chicken Wings
- Cut whole wings into sections and discard the wing tips. In a large saucepan combine the syrup, lime juice, and mustard. Bring to a boil; cook until liquid is reduced to about a cup.
- Meanwhile. in a large re-sealable plastic bag, combine the flour, salt, paprika, an pepper, add a few wings at a time. Shake to coat all wings evenly in breading mix.
- In an electric skillet or deep fryer, heat oil to 375. Fry the wings, a few at a time for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer the wings to a large bowl; add the sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.