Directions:
- Make the sauce: Puree the honey, marmalade, hot pepper sauce, and jalapeños in a food processor until smooth. Transfer the mixture to a small saucepan over medium heat, bring to a simmer, and cook for 1 minute. Add the butter and stir until melted. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
- Make the wings: Heat the canola oil in a large stockpot or deep fryer over medium heat until a deep-fat thermometer registers 350°F In another large pot, combine the wings, orange juice, and water and bring to a boil. Boil the wings for about 10 minutes, or until the wings are cooked through ad no longer pink when pierced or to a temperature of 160°F Transfer the wings with a slotted spoon to paper towels and pat dry. Using a slotted spoon, carefully add the wings to the oil and fry for about 10 minutes, or until crispy golden brown. While the wings are frying, pour the wing sauce into a saucepan and bring just to a simmer. Remove the wings from the oil and drain on paper towels. Place the wings in a large bowl and add the sauce, stirring until well coated. Transfer the wings to a serving platter and serve with the dressing.
- *To Smoke Jalapenos if Desired: Put 2 cups hickory chips in the bottom of a 4-inch deep heavy roasting pan. Cover with water and let sit for 5 minutes. Drain the water and cover the chips with aluminum foil. Place whole peppers on the foil, cover the pan tightly with additional foil, and put in a 450 F oven for about 10 minutes. (The foil will puff up like you’re making Jiffy popcorn.) Turn the oven down to 250 F and cook for 20 to 30 minutes longer. Allow the peppers to cool before removing seeds and membranes. Refrigerate in an airtight container for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3000.2 Kcal (12561 kJ) | ||
| Calories from fat | 2478.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 275.36g | 424% | |
|---|---|---|---|
| Cholesterol | 544.34mg | 181% | |
| Sodium | 3775.27mg | 157% | |
| Potassium | 1393.38mg | 30% | |
| Total Carbs | 48.2g | 16% | |
| Sugars | 36.27g | 145% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 89.3g | 179% | |
| Vitamin C | 159.7mg | 266% | |
| Iron | 8.9mg | 49% | |
| Calcium | 216.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 246.56 Kcal (1032 kJ) | ||
| Calories from fat | 203.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.63g | 424% | |
|---|---|---|---|
| Cholesterol | 44.74mg | 181% | |
| Sodium | 310.26mg | 157% | |
| Potassium | 114.51mg | 30% | |
| Total Carbs | 3.96g | 16% | |
| Sugars | 2.98g | 145% | |
| Dietary Fiber | 0.39g | 19% | |
| Protein | 7.34g | 179% | |
| Vitamin C | 13.1mg | 266% | |
| Iron | 0.7mg | 49% | |
| Calcium | 17.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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