The Parkers


The Parkers


The Parkers



  • Candy Apple Sauce
  • `¼ cup packed dark brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 cup apple whiskey
  • 1 cup your favorite hot sauce
  • ½ cup cherry cola
  • ¼ cup grenadine
  • 1 tablespoon honey
  • Vegetable oil, for frying
  • Kosher salt
  • Cracked black pepper
  • 2 pounds chicken wings, separated into drumettes and flats (wing tips discarded)
  • Blue cheese crumbles, for garnish


Preparation: 1. In a small pot or skillet, combine all the ingredients for the candy apple sauce. Stir the ingredients together over medium-low heat and bring to a simmer. Cook until the sauce thickens, 10–15 minutes. Remove the sauce from the heat. 2. Pour oil into a large Dutch oven or heavy-bottomed pot to no more than halfway up the side. Prop or clip in a deep-fry thermometer so that the bulb is submerged in the oil. Heat over medium-high heat until the thermometer registers 350 degrees F. (Alternatively, you can use a deep fryer or air fryer.) Line a platter with paper towels (or set a rack in a rimmed baking sheet). 3. Season the wings with salt and pepper. Working in batches to not crowd the pot, gently drop the wings into the hot oil. Fry until the wings are golden brown and cooked through, 10–15 minutes. Transfer to the paper towels or rack. 4. Pour some of the sauce into a large bowl and toss with some of the wings until they are evenly coated. Working in batches makes it easier to coat them evenly. As a general rule, toss about 10 wings per ¾ cup sauce. 5. Arrange the coated wings on a platter and garnish with blue cheese crumbles.