That I love Tyson products is no secret, but honestly, is it any wonder? When I purchase Tyson flash-frozen chicken, I always feel that I am getting meat that is packaged at the peak of freshness, handled responsibly and is consistent in quality. I’ve never been disappointed, by one of their products, and I love serving the brand to my family. With football season keeping my favorite Husker fans on the edge of their seats this fall, I really enjoy making fun, tasty snacks for them to have while they enjoy the games. Finger food is an obvious choice and hot wings are a popular go-to football season staple. I love making them with Tyson’s Individually Frozen Chicken Wing Sections. I can just grab a convenient 4 lb bag, at Walmart, whenever I’m putting a recipe together for my favorite armchair quarterbacks on a Saturday afternoon. I can, often, pick up 10 lb bags when I visit Sam’s Club, in the city, for even more savings, too!
I prefer flash frozen chicken, for most of the dishes I make, so I can enjoy the savings of purchasing in larger quantities, remove only the amount I need for my recipe and leave the rest in the freezer for another time. Because each piece is individually frozen, I don’t have to thaw the entire bag to break a few pieces free. I can remove just one or use the entire bag. Now, that’s convenience and it saves tons of money by avoiding waste! With the wing sections, in particular, I feel that the Tyson brand wings are meatier and juicier than others we have tried, too.
So, for the big game, last weekend, I pulled a bag of Tyson Individually Quick Frozen Chicken Wing Sections from the freezer and thawed 4 lbs in the fridge, overnight. When I fry chicken, especially with the skin on, I want completely thawed, patted dry chicken. That’s important to achieving a crispy crust. Bone in and skin on means your meat will be incredibly flavorful and retain more moisture, but it also means you will need to be careful to render out all the fat from the skin. Skin that has been patted dry, won’t have to waste time trying to evaporate moisture and can get straight to the business of rendering. Another important element in crisping chicken skin is to be sure you are cooking it quickly, over med-high to high heat.
Last weekend, I knew that hot wings would be a hit, but I have to admit I was still feeling so inspired and enthusiastic about all the fresh produce, jams and jellies and other gorgeous foods I discovered at the Pike’s Place Market, when I attended IFBC, in Seattle. I was flipping through pictures from my trip and raspberry jam “clicked” for me as the sweet base of the hot wing sauce. It was a wildly successful inspiration. When the wings seemed to vaporize in only minutes, I realized I should have made a double batch. Next time, I will! I hope you and your family love this recipe as much as we did. We love them as appetizers and as a main dish. They’re awesome with my Quinoa Vegetable Confetti Salad. Enjoy! (The animated video, after the recipe, is your picture tutorial of how to put these together. You can totally do this!)
- 4 lbs. Tyson Individually Frozen Chicken Wing Sections
- ¼ cup + 1 Tablespoon butter
- ¼ cup coconut oil
- 1 small onion, minced
- 1 teaspoon dehydrated, minced garlic
- 1 cup tomato sauce
- 1 cup raspberry jam
- ¼ cup unfiltered, raw apple cider vinegar
- 1 chipotle pepper, canned in adobo sauce, minced
- 1 - 2 Tablespoons adobo sauce (to taste)
- ⅔ cup water
- salt and pepper, to taste
- Thaw chicken, completely, and pat skin dry with paper towels.
- Preheat oven to 350 degrees.
- Mince the onion and adobo pepper.
- Place 1 Tablespoon butter in a 1 to 2 qt sauce pot.
- Saute the onion, garlic and pepper for two to three minutes, just until onion begins to soften.
- Add the tomato sauce, vinegar, reserved adobo sauce, raspberry jam and water. Stir to combine.
- Over medium heat, bring sauce mixture to a boil.
- Reduce the heat to simmer and let the sauce cook down until it is reduced in half. Depending on your stove and the heat you use, this could take 1 to 2 hours. I think that lower, slower heat develops a richer, deeper flavor.
- Stir occasionally to prevent scorching.
- When sauce has reduced in half, you can remove from heat. It will continue to thicken as it cools. At this point you can use it immediately, on your chicken wings, or store it in the fridge for later use.
- While the sauce simmers, I like to prepare the chicken wings.
- Melt ¼ cup butter and coconut oil in a heavy skillet. ( I love cast iron for frying chicken.)
- Heat oil over med high to high heat, until a drop of water sizzles and splatters when dropped into the hot grease.
- Arrange chicken wing sections in a single layer in the skillet, leaving a little room between pieces, so they can crisp on all sides. While you can reduce the heat slightly, if necessary, keep it fairly high, so that you render the fat out of the skin and get quick even browning. The oil in your pan should be bubbling and popping.
- Once browned on the bottom, flip the wings to brown and crisp the other side.
- Transfer the browned wings to a 9x13 baking pan and set aside, until all are fried.
- Continue this process until all four lbs of wings have been browned.
- Because the wings are small, they will be very nearly cooked through once the browning process is done.
- Pour about ⅔ of your prepared Raspberry Chipotle Sauce over all the browned wings in the 9x13 pan. Gently toss to coat them. Reserve the remaining sauce for dipping.
- Place the coated wings in the pre-heated 350 degree oven and bake for 15 minutes, or until wings are completely cooked through.
- Your sauce will be caramelized, sticky and amazing around juicy, succulent wings. They will be little appetizer bites of awesomeness! Enjoy!