Ingredients
Scale
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- ½ cups Onion, Chopped
- ½ cups Green Bell Pepper, Chopped
- ½ cups Red Bell Pepper, chopped
- ⅔ cups Water
- 1 1/2 cup Pineapple Juice
- ¼ cups Teryaki Sauce
- 1–⅓ cup Brown Sugar, Packed
- ¾ cups Crushed Pineapple
- 1 teaspoon Soy Sauce
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Red Crushed Pepper Flakes
- 2 teaspoons Tequila (anejo)
- 2 1/2 tbsp. cornstarch
- 1 1/2 tbsp. water
- 2 cups Flour
- 1 Tablespoon Pepper
- 1 Tablespoon Seasoned Salt
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 3 whole Eggs
- Salt And Pepper
- 8 whole Chicken Wings
- Chives, For Garnish (optional)
Instructions
- 1. In a medium-sized pot, warm the olive oil on low to medium heat and begin to saute the garlic, onion, green and red bell pepper for 5-7 minutes. Stir. Add the water, pineapple juice, teryaki sauce, brown sugar, crushed pineapple, soy sauce, lemon juice, and red pepper flakes. Simmer on medium high heat for 15 minutes. Next, add the cornstarch and water into a small ramekin. Stir until cornstarch is dissolved and pour into sauce. The sauce will begin to thicken and allow to simmer for an additional 5 minutes. Add the tequila and remove from heat until ready to use.
- Preheat a deep fryer to 350ºF.
- 2. Take a medium-sized bowl and add flour, pepper, seasoned salt, onion and garlic powder and whisk together. In a separate bowl, whisk eggs and season with salt and pepper.
- One at a time, take a chicken wing and lightly cover in the egg wash on both sides. Then take the chicken wing and lightly toss in the flour and immediately place in the hot deep fryer for 10 minutes or until golden brown. Once the chicken is cooked, place on a plate lined with paper towels and season with salt and pepper. Dip the chicken in the sauce and turn to dry rack. Make sure that it is evenly coated. Repeat this procedure for all chicken wings and pour the excess sauce over the wings.
- Garnish with chives if desired.