24 chicken wings (about 4 pounds)
2 cups buttermilk
Smoked Jalapeno Seasoning (recipe below), divided
Chile Honey Glaze (recipe below)
3/4 cup cornstarch
1 cup roasted almonds, coarsely ground
1 cup Japanese panko bread crumbs
3 large eggs, lightly beaten
About 6 cups peanut oil, for frying
Sliced almonds, toasted (for garnish)
Special equipment: frying thermometer

Smoked jalapeno seasoning
2 tablespoons ground chipotle chile pepper*
2 tablespoons smoked paprika
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder

Chile honey glaze  
1/4 cup orange juice
1 1/2 tablespoons cornstarch
1/2 cup chicken stock
1/4 cup apple cider vinegar
1/4 cup honey
1/2 cup sugar  
1 tablespoon chopped canned chipotle chiles**
1 tablespoon apple butter
2 teaspoons lime juice
1 teaspoon ground chipotle chile pepper
1 teaspoon ground ancho chile pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt

 

 

 

 

Cut wing tips off chicken wings and discard. Halve chicken wings at joint. Place the wings in a large shallow dish, add buttermilk, and turn to coat. Cover, and refrigerate 1 hour.

Prepare Smoked Jalapeno Seasoning and Chile Honey Glaze.

In a large shallow baking dish or bowl, stir together cornstarch with 2 1/2 tablespoons of Smoked Jalapeno Seasoning.
In a separate large shallow baking dish or bowl, stir together almonds, panko, and remaining Smoked Jalapeno Seasoning.  
Place the eggs in a medium bowl. Cut wing tips off chicken wings and discard. Halve chicken wings at joint. Place the wings in a large shallow dish, add buttermilk, and turn to coat. Cover, and refrigerate 1 hour.
Prepare Smoked Jalapeno Seasoning and Chile Honey Glaze.

In a large shallow baking dish or bowl, stir together cornstarch with 2 1/2 tablespoons of Smoked Jalapeno Seasoning.
In a separate large shallow baking dish or bowl, stir together almonds, panko, and remaining Smoked Jalapeno Seasoning.  
Place the eggs in a medium bowl.
Heat oil in a 6-quart cast iron Dutch oven over medium high heat until temperature reaches 350°F on a candy or frying thermometer.
Line a baking sheet with paper towels. Drain the chicken wings and pat dry. Fry chicken wings in small batches until crisp and golden, about 7 minutes. Using tongs or a slotted spoon, transfer wings to paper towel-lined baking sheet to drain.
Place chicken wings, a few at a time, in cornstarch mixture and turn to coat. Dip each chicken wing into the eggs, then coat lightly with the almond mixture, pressing to adhere crumbs.
Line baking sheet with clean paper towels. Fry the wings in small batches until golden, 2 to 3 minutes. Using tongs or a slotted spoon, transfer wings to paper towel-lined baking sheet to drain.
Arrange wings on a serving platter and sprinkle with the toasted almonds. Serve at once with Chili Honey Glaze. Cut wing tips off chicken wings and discard. Halve chicken wings at joint. Place the wings in a large shallow dish, add buttermilk, and turn to coat. Cover, and refrigerate 1 hour.

Prepare Smoked Jalapeno Seasoning and Chile Honey Glaze.

In a large shallow baking dish or bowl, stir together cornstarch with 2 1/2 tablespoons of Smoked Jalapeno Seasoning.
In a separate large shallow baking dish or bowl, stir together almonds, panko, and remaining Smoked Jalapeno Seasoning.  
Place the eggs in a medium bowl.
Heat oil in a 6-quart cast iron Dutch oven over medium high heat until temperature reaches 350°F on a candy or frying thermometer.
Line a baking sheet with paper towels. Drain the chicken wings and pat dry. Fry chicken wings in small batches until crisp and golden, about 7 minutes. Using tongs or a slotted spoon, transfer wings to paper towel-lined baking sheet to drain.
Place chicken wings, a few at a time, in cornstarch mixture and turn to coat. Dip each chicken wing into the eggs, then coat lightly with the almond mixture, pressing to adhere crumbs.
Line baking sheet with clean paper towels. Fry the wings in small batches until golden, 2 to 3 minutes. Using tongs or a slotted spoon, transfer wings to paper towel-lined baking sheet to drain.
Arrange wings on a serving platter and sprinkle with the toasted almonds. Serve at once with Chili Honey Glaze.
Heat oil in a 6-quart cast iron Dutch oven over medium high heat until temperature reaches 350°F on a candy or frying thermometer.
Line a baking sheet with paper towels. Drain the chicken wings and pat dry. Fry chicken wings in small batches until crisp and golden, about 7 minutes. Using tongs or a slotted spoon, transfer wings to paper towel-lined baking sheet to drain.
Place chicken wings, a few at a time, in cornstarch mixture and turn to coat. Dip each chicken wing into the eggs, then coat lightly with the almond mixture, pressing to adhere crumbs.
Line baking sheet with clean paper towels. Fry the wings in small batches until golden, 2 to 3 minutes. Using tongs or a slotted spoon, transfer wings to paper towel-lined baking sheet to drain.
Arrange wings on a serving platter and sprinkle with the toasted almonds. Serve at once with Chili Honey Glaze.

Smoked jalapeno seasoning
Mix all ingredients together in a small bowl.

Chile honey glaze 
Combine the orange juice and cornstarch in a small bowl and stir until smooth. Set aside.
Combine remaining ingredients in a medium saucepan. Bring to a boil over medium high heat. Stir in the cornstarch mixture and cook, stirring constantly, until mixture returns to a boil and thickens, 1 to 2 minutes. Remove from the heat and keep warm until ready to serve.
*Ground chipotle chile pepper can be found in the spice aisle of most major supermarkets. 
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and the international aisle of many supermarkets.