Pan-Fried Peach Mango Chicken Wings

This was a spur of the moment experiment turned out really good. Brush wings with peanut oil and season with salt, pepper, Morton's Season All, and Hungarian paprika. Using a fine strainer, lightly dust the wings with potato starch. The potato starch browns nicely and helps keep the wings crunchy after the sauce is added.

Pan-fry the wings in a shallow amount of peanut oil in a cast iron skillet over medium heat. I used my Lodge Cast Iron 15" skillet. After the wings brown on one side, rotate them 1/4 turn until brown and crispy on all sides.

Remove them from the skillet and discard the oil. Return the skillet to the burner over medium heat, and return the wings to the skillet.

The Peach Mango Sauce: This is a simple sauce made from honey, a stick of butter, Red Hot sauce, dried parsley flakes (for color), and peach mango preserves. Combine this in a sauce pot over low heat and simmer for about 15-20 minutes. I didn't measure - just 'wing it' (haha). Do this while your wings are frying.

Once the wings are added back to the skillet, pour the sauce over them, toss until completely covered, and serve.