Charleston’s Kardea Brown shares her recipe for Tequila-Tangerine Chicken Wings right from the Food Network to your Home

“It’s gonna be sticky. It’s gonna be sweet. It’s gonna be citrusy” – Kadea Brown

Jalapeño peppers add a hint of spice to Kardea’s sweet Tequila-Tangerine Chicken Wings, making them finger-licking good!

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Get the recipe here: https://foodtv.com/3D8o6ka

Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen.

The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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RECIPE COURTESY OF KARDEA BROWN

• Level: Intermediate
• Total: 1 hr 5 min
• Active: 35 min
• Yield: 4 servings

Ingredients

• 1 cup sugar
• 1/2 cup soy sauce
• 1/4 cup tequila
• 2 jalapeños, thinly sliced, plus more for garnish
• 2 tangerines, thinly sliced
• 1 1/3 cups tangerine juice, plus more tangerine slices for garnish
• 2 tablespoons cornstarch
• Neutral oil, for frying 2 pounds whole chicken wings (about 12 wings)
• Kosher salt and freshly ground black pepper

Directions

Special equipment: a deep-fry thermometer

• Combine the sugar, soy sauce, tequila, jalapeños, sliced tangerines, and tangerine juice in a medium saucepan.
• Bring to a boil. Reduce the heat and simmer until the sauce reduces – about 15 minutes.
• Strain and discard the solids, then return the sauce to the pan.
• Whisk together the cornstarch and 1 tablespoon cold water in a small bowl.
• Add to the sauce and cook until thickened, about 2 minutes.
• Set aside.
• Pour the oil to a depth of 3 inches in a Dutch oven and heat to 375 degrees F.
• Pat the chicken wings dry with paper towels. Sprinkle with salt and pepper.
• Fry the wings until golden brown and a thermometer registers 165 degrees F when inserted in the thickest portion (avoid bone), 8 to 10 minutes (The wings will begin to float to the top.)
• Remove the wings to paper towels to drain.
• Place the wings in a large bowl. Pour the sauce over the wings and toss to coat.
• Transfer to a serving platter. Garnish with jalapeño slices and tangerine slices.