Ingredients
WINGS:--
2 kg of chicken wings
1 tbsp peach jam
1 tbsp SIDS SMOKEY GARLIC SAUCE
2 tsp SIDS LEMON THYME & MUSTARD OIL
1 litre rice bran oil, for frying
MAPLE PEACH GLAZE:--
2 tbsp of maple syrup or golden syrup
1.5 tbsp of peach jam
2 tsp of Sriracha sauce
2 tsp of bourbon
Directions
Lather the chicken wings in SIDS LEMON THYME & MUSTARD OIL. Season the wings thoroughly with SIDS SMOKEY GARLIC SAUCE and peach jam. Set chicken in the fridge until ready to use.
Preheat the smoker to 120°C for indirect cooking.
Add the chicken wings to the smoker and cook for about 2-2.5 hours until 75°C internal.
As wings are close to being done, preheat a stovetop for direct cooking. Add a basting frypan with the bourbon first to simmer for 1 minute. Next, add all the other ingredients for the Maple Peach Glaze and simmer for 10-15 minutes until thickened. Once done, pull off to cool.
Next, Add a dutch oven or large frypan to the fire and carefully add the frying oil. Heat frying oil for 175-190°C. Once wings are done, pull them off and carefully add them to frying oil to cook for 2 minutes. Flip halfway through and stir occasionally. When the wings are crispy, pull off to cool for 2 minutes.
Add the wings to a tossing bowl and cover in the Maple Peach Glaze. Toss until evenly coated and serve.
