- 1 pound chicken wings
- ¼ teaspoon seasoned salt
- 1⁄8 teaspoon ground white pepper
Lemon Honey Sauce
- 2 tablespoons butter or margarine
- 2 tablespoons onion, minced
- 2 tablespoons minced garlic cloves
- 3 cups chicken stock
- ¼ cup fresh lemon juice
- ¼ cup honey
- 7 ounces California Dried Figs, chopped
- ¼ cup parsley, finely chopped
- 1 cup vegetable oil
Coat wings generously with seasoned salt and pepper; let stand in refrigerator for several hours.
To make the sauce, melt butter in 2-quart saucepan; sauté onions and garlic until golden. Stir in stock, lemon juice, honey and figs. Heat and simmer until reduced by half. Turn into food processor with metal blade and process until syrupy; set aside.
In skillet, heat oil to hot; add wings and cook, turning occasionally, until done (internal temperature 165°F).
Transfer to serving bowl. Reheat Lemon Honey Sauce and pour over wings; toss to coat, evenly. Serve hot, sprinkled with parsley.
Use homemade stock if available or canned low sodium chicken broth.
California Dried Golden Figs preferred.
Wings may be cooked in deep fryer; or, for lower fat content, arranged in nonstick baking pan and baked at 350°F, or grilled until done (internal temperature 165°F).
Consider making an extra batch of sauce for dipping.