Tangy Roses Lime Glazed Wings Or Chicken Food

HOT HONEY-GLAZED WINGS

Steps:

• In a bowl, combine the flour, 2 teaspoons salt, the onion powder, garlic powder and cayenne pepper. Add the chicken wings and toss to coat.
• Heat 2 inches of vegetable oil in a pot until it registers 350˚ F on a deep-fry thermometer. Working in batches, add the wings and fry until browned, 8 to 12 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet.
• Whisk the melted butter, hot honey, vinegar and red pepper flakes in a large bowl. Add the wings and toss to coat.

TANGY ROSE'S LIME-GLAZED WINGS OR CHICKEN

Steps:

• To make the glaze, in a small saucepan over medium heat, combine the Rose's lime juice, water, garlic, chiles, oil, salt, and nutmeg and cook until the mixture reduces to a thick syrup, 20 to 25 minutes. Transfer to a blender and puree until smooth. Keep in the blender and set aside-the sauce may separate as you cook the wings, and you may need to blend it again to get it smooth before using.
• Heat the grill on high to the temperature of an erupting volcano's interior, or your oven to 450°F (230°C). If cooking your wings in the oven, line a rimmed baking sheet with aluminum foil.
• To prep the wings, in a large mixing bowl, combine the wings, oil, and salt and mix well so the wings are fully covered.
• Put the wings on the grill and cook for 20 to 25 minutes, or until they are cooked through and nicely charred (you might have to do this in a few batches). I like mine on the super well-done side. To cook in the oven, arrange the wings on the prepared baking sheet and put in the oven. Bake for 35 to 45 minutes or until crisp and golden brown, flipping once after about 20 minutes.
• To serve, toss the cooked wings in a large mixing bowl with the Rose's lime glaze. Arrange on a platter and sprinkle with cilantro.