Maple Bacon Sriracha Wings

INGREDIENTS

• 6 whole chicken wings or 12 pre-cut wings.
• 3 tablespoons bacon fat, melted
• 1 tablespoon Spiceology smoked maple sriracha seasoning blend
• 1 tablespoon corn starch
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 teaspoon pepper
• 4 strips bacon
• 6 cups canola oil

DIRECTIONS

1. Use a cleaver to separate the chicken wings.

2. Place the chicken wings in a bowl, then drizzle three tablespoons of the bacon fat over the wings. The fat will work as a binder for the spice blend.

3. Add smoked maple sriracha seasoning blend, corn starch, salt, garlic powder, and pepper.

4. Insert the wings in a smoker and cook at 225 degrees Fahrenheit for 40 minutes using hickory wood.

5. While the wings are cooking, add butter, maple syrup, and sriracha sauce into a medium saucepan and cook over medium heat. When the sauce simmers, reduce heat to low and simmer for several minutes, stirring occasionally.

6. Meanwhile, cook four strips of bacon until crispy. Once cooked, chop the bacon into small bits.

7. When wings have cooked, remove them from the smoker. Heat canola oil to 350 degrees in a deep pot or deep fryer, then add the chicken wings and cook for four minutes or until crispy.

8. Pour reduced sauce over wings and stir to mix. Top with chopped bacon.

Notes

For maple sriracha sauce:

• ½ cup maple syrup

• ¼ cup sriracha sauce

• 1 tablespoon butter

This recipe should make about four servings as a side or appetizer. If you want more chicken, you can scale the recipe up proportionately. If you prefer a less spicy seasoning mix, you can cut all of the spice measurements in half but keep the cornstarch at the same amount. If you prefer, substitute peanut, avocado, or vegetable oil for canola oil.