Honey butter fried turkey wings
- 2 to 3 lbs turkey wings
- 1 onion sliced
- chicken broth
- 3 cloves minced garlic
- 1 Tbsp CWG Creole blend
- 3 Tbsp honey
- Cornstarch
- 1/2 Tbsp CWG Pink Himalayan Sea salt
- 3 Tbsp onion
- 4 Tbsp butter
- chopped parsley
- cooking oil
- Meat syringe
- 3 tbsp melted butter
- 1 tsp CWG Creole blend
- 1 tsp CWG Adobo blend
- 1 tsp CWG Go To blend
- 1/4 cup chicken broth
- white vinegar
Clean wings vigorously with white vinegar, salt and water. Place wings with in instapot with sliced onion and CWG sea salt. Cover wings with chicken broth and cook for about 10 to 15 minutes. Allow instapot to sit 5 to 10 minutes before you depressure. While instapot is depressurizing, combne 3 Tbsp butter, 1 tsp CWG creole, adobo and go to blends and 1/4 cup chicken broth in a microwaveable bowl. Microwave until butter is melted. Remove turkey wings and allow to come to room temp. Pat dry and inject microwaved marinade into wings. Dust wings with cornstarch and deep fry for about 10 minutes or until crispy. While wings are crisping, cook 4 Tbsp butter, 3 Tbsp minced garlic, honey CWG Creole blend and chopped parsley in a saute pan. Cook for 3 minutes. When wings are done, remove wings and place in bowl. Pour pan reduction over wings and toss. Serve immediately with additional chopped parsley.