Thai Chicken Wings

OK, I have to admit that if I were on death row, my last meal would be chicken wings, probably from Quaker Steak and Grill. But making awesome wings at home is not as difficult as you might think. Mine have a nice touch of hardwood smoke.These have a definite Thai twist to them. I used pre-cut chicken wings, thawed.

Ingredients:
Chicken wings (I just get mine at WalMart, or wherever they might be on sale)
Canola Oil (1 cup, more or less, enough to barely cover wings in your pan)
Yellow Mustard
Penzey's Tandoori seasoning
Peanut Satay Sauce (found in Thai section)
Green Curry Paste (found in Thai section)

Make you sauce by mixing 2 parts Satay sauce and  1 part Curry paste.

After the wings are thawed, coat with yellow mustard and marinate for 2 hours in the ridge.
Place wings on smoker, 210F for 1 hour.(This is an optional step, but it is mandatory for me. I love the flavor it produces.

Heat oil in a cast iron pot, or use a deep fryer if you have one. When oil of starting to slowly churn (convect) start frying the wings in small batches. When they just start to get crisp, put them back on the smoker to drain. Do this for the remaining wings.

Now, we are going to double fry. This makes them unbelievably crisp and juicy! So start with the wings from the first batch and fry them all over again until golden brown. Drain and sprinkle lightly with the Tandoori seasoning. Coat with sauce.

Really - these are worth the effort. For a little more zing, mix a bit of dried chili peppers into the sauce.

This makes about 2 dozen. Enjoy!