Fried Barbecue Chicken Wings

In a blender add the Fresh Strawberries (225 g), Chicken Stock (120 mL), Garlic (1 Tbsp) and blend. Strain the strawberry mix and add into a pan over low heat.

Add Brown Sugar (90 g), Ketchup (470 g), Balsamic Vinegar (70 mL), Ground Cumin (1 tsp), Onion Powder (1 tsp), Crushed Red Pepper Flakes (1/2 tsp) and Worcestershire Sauce (2 tsp). Whisk together and add Butter (to taste). Place the lid on, lower the heat to medium and cook for an hour, stirring every 15 minutes.

In a large bowl place the Chicken Wings (1.1 kg). Add Tabasco® Original Red Pepper Sauce (75 mL), Salt (1 tsp), Ground Black Pepper (1 tsp), Dried Oregano (1 tsp) and Paprika (2 tsp). Mix thoroughly and let it marinate for 30 minutes to an hour.

In a bowl mix the All-Purpose Flour (185 g) and Water (270 mL).

In another bowl add All-Purpose Flour (185 g). Roll the chicken wings in the flour and lay on a rack. Dip each piece of chicken into the flour slurry. We want to have a runny coating on the outside and dip in the flour once more. Shake off the excess and place back on the rack. Let it dry for 10 minutes.

In a large pot add Vegetable Oil (as needed) and heat up to 335 degrees F (168 degrees C).

Add the chicken and cook until nice and golden brown. Transfer to a paper towel-lined plate or wire rack and let the excess oil drain.

In a large bowl add the fried chicken and spoon the sauce over the chicken. Toss together and serve.