Ingredients :
2 lbs. chicken wing sections,
tips discarded
1 1/4 cups low-fat buttermilk
1/3 cup honey
1 tsp. hot paprika
1 1/2 cups flour
2 tsp. coarse salt
1/2 tsp. pepper
3 cups vegetable oil (or 2 lbs.
lard)
2/3 cup peach jam
2 tbsp. Water
Minced jalapeño
Directions :
To prepare marinade, whisk honey
and paprika into the buttermilk. In a resealable plastic bag, soak the chicken
in the buttermilk for 30 minutes (or up to 12 hours). In a medium bowl, combine
the flour, salt, and pepper.
Remove the chicken pieces and
coat them evenly with the flour mixture; transfer to a parchment-lined baking
sheet and let stand for 15 minutes. Coat the chicken again in the flour
mixture.
In an
extra-large, heavy skillet, heat the oil to 350°. Carefully add the chicken to
the pan and partially cover. Lower the heat to medium-low and fry the chicken,
turning occasionally about 22 minutes. (Lower the temperature if the chicken is
browning too quickly.) Transfer to paper towels to drain; serve hot.
Meanwhile, warm the peach jam, water, and
minced jalapeño (to taste), stirring until smooth. Brush onto the wings.