Fresno Tangerine & Coke BBQ Fried Chicken

These crispy fried chicken wings are bathed in a perfect sweet and spicy sauce. To add flavor and moisture the Vanilla Gorilla prefers to brine chicken wings.

How to make a Brine for more flavorful meat.

Brines are a fantastic tool in the kitchen that isn’t used as much as it should be. It’s a great way to add flavor and moisture to your meat. … More How to make a Brine for more flavorful meat.

BBQ Sauce

  • 1 cup ketchup
  • 1 cup coke
  • 3 Tablespoons Bacon fat
  • 3 garlic cloves (mandolin thin)
  • ¾ cup dark brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • salt and pepper to taste

In a sauce pan add oil and the thin sliced garlic to a preheated pot. Toast garlic until light golden brown and then add all items listed above. Cook down until sauce has reduced.

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Tangerine and Fresno Hot Sauce

  • 1 ½ cup Tangerine Juice
  • ½ cup apple cider vinegar
  • 7 Fresno chilies ( seeded and deveined)
  • 3 garlic cloves (roasted)
  • ¼ cup of honey
  • salt and pepper to taste


Roast garlic cloves in a 350 degree oven, until lightly golden brown.

Slice Fresno’s and remove seeds and veins. Sweat down in a pot. Add garlic and all other ingredients except honey. Cook until the sauce has been reduced. Add hot sauce, honey and salt and pepper to a blender. Blend until smooth. Taste to see if heat, sweet and salt needs to be adjusted. You’re looking for heat, but with flavor. If it’s too hot add honey, if it’s too sweet you can add white vinegar.

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Chicken Wing Dredge

  • 2 cups all-purpose flour
  • ½ cup corn starch
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander

This chicken wing dredge is pretty basic and can be adapted to almost any style of cooking. I wouldn’t use corn starch if I were to do a simple southern fried chicken recipe. This one I went for more of a asian approach with the addition of corn starch to my dredge. If you add to much it will be extremely to crunch and I myself am not a fan of wings that are breaded. This cuts that and makes them not quite as crispy, but does allow the hot sauce to adhere a little better if they were naked wings. 

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