Maple-Bacon Chicken Wings
- 6 slices bacon, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 1/2 cup ketchup
- 1/2 cup maple syrup
- 1/4 cup applesauce
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 pounds chicken wings, split
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup all-purpose flour, for dredging
- Vegetable oil (or other high flashpoint oil), for frying
Adapted from foodandwine.com
Heat a saucepan over medium heat and cook the bacon until nearly crisp. Add the garlic and cook until the garlic is lightly browned, 1 to 2 minutes.
Whisk in the ketchup, maple syrup, applesauce, soy sauce, apple cider vinegar and brown sugar. Reduce heat to low and simmer the sauce for about 1 to 2 minutes or until thickened. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss chicken wings with maple-bacon sauce and serve warm.
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