TODD WILBUR / "TOP SECRET RECIPES UNLOCKED" / www.topsecretrecipes.com
1/4 c ketchup
1 T minced canned green chiles
1 c water
1 1/4 t chili powder
3/4 c white vinegar
1 t minced garlic
1 T vegetable oil
1/2 t liquid smoke (hickory flavor)
1/3 c honey
1/8 t dried thyme
4 t Emeril's Bayou Blast Cajun Seasoning
6 to 10 c vegetable shortening (or oil)
1 c milk
1 egg, beaten
2 c all-purpose flour
3/4 t ground black pepper
2 1/2 t salt
3/4 t MSG (such as Accent Flavor Enhancer)
20 chicken wing pieces
Combine all the sauce ingredients in a small saucepan and place over medium heat. Stir until the ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 20 to 25 minutes, or until thickened.
As the sauce is simmering, heat up to 6 to 10 cups of shortening or oil in a deep fryer set to 350 degrees F.
To make the wings, combine the beaten egg with the milk in a small bowl.
In another small bowl, combine the flour, salt, pepper, and MSG.
When the shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange the wings on a small plate until each one is coated with the batter.
Fry the wings in the shortening or oil for 9 to 12 minutes, or until light golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
When the sauce is done, brush the entire surface of each wing with a coasting of sauce. Serve immediately.
MAKES 2 TO 4 SERVINGS (20 WINGS)