Spicy Honey Glaze Tulip

Directions Print

Spicy Honey Glaze Tulip - Directions

1. Season 7 thawed tulip wings with salt and black pepper.
2. Toss lightly in cornstarch. Shake off the excess. (you want a very light coating)
3. Fry at 350 degrees for 10-12 minutes until golden and crispy. (internal temp 165 degrees).Remove and drain briefly.
4. Add 1/3 cup hot honey glaze to a sauté pan and warm for 10-15 seconds.
5. Add wings and toss until evenly coated and glossy.
6. Plate and finish with sliced green onions.

Hot Honey Glaze Directions

1. Combine honey and rice vinegar and Calabrian chili in a small pot.
2. Warm on low heat for 3-4 minutes while stirring.
3. Do not Boil. (the goal is only to blend the ingredients).
4. Cool and store in a container. (Keep refrigerated)

Plate tulip wings in shallow bowl and finish with sliced green onions for freshness and color. The dish features crispy fried chicken tossed in a sticky hot honey glaze with balanced sweet heat. I will suggested pairings with : HAZY IPA, crisp Pilsner, dry Riesling.