What you need:
- Raw
unfrozen chicken wings. In the store you can get them bulk packs with
about 20 to 30 pieces in them. When you are getting ready to cook them,
they will need to be completely thawed out so that they will cook
completely in the short amount of time they spend in the deep fryer
without burning.
- A home
deep fryer or a good size pot on the stove (cast iron is best) filled with
oil up to the fill line for the fryer or about 3 inches worth in the pot.
- A fry
thermometer or another food grade thermometer that can handle high
temperatures. The fry oil needs to be at least 350 so that the chicken
will cook up crispy and completely.
- A
plastic bag with flour, just flour.
- A
plate to put the floured pieces of chicken on as they come out of the bag.
- A
plate or pan with a cooling rack on it to put the chicken after it comes
out of the oil to drain.
- A good
size bowl to toss the chicken pieces with the sauce in.
- A
plate to serve everything on.
- Celery
pieces cut to a preferred size.
- A
little serving bowl with ranch or blue cheese dressing. I would recommend
Litehouse brand.
Amazing Sauce Recipe
·
1 part brown sugar
·
½ part apple cider vinegar
·
1 part honey
·
½ part corn syrup (this adds thickness and
sticking power to the chicken)
·
½ part of a hot sauce that has a really good
flavor
·
A hot sauce with some real firepower
·
Liquid smoke
In a bowl combine the brown sugar and vinegar. Stir all
together until the brown sugar is dissolved in the vinegar. Add the honey, the
corn syrup, and small squirt of the liquid smoke. Stir it all together until
all of the ingredients are completely combined. If you don’t have corn syrup
around, you can do this with just honey, but the vinegar is a pretty effective
solvent and the sauce after you add the hot sauces won’t be as thick as I think
that it should be. It will still taste great, but the thicker sauce will stick
to the chicken a lot better. Once everything is combined, put in your hot
sauces. Use the firepower one until it is hot enough for ya.
Making your wings
Okay let’s make some wings. Set-up your prep area so you can
work in one steady flow. Get your oil in whatever you are using and heating.
Take its temperature as often as you need to until it reaches 350 degrees. In
the meantime, take your thawed wings and put about 3 or 4 into the bag of flour
at a time. Toss them around so that they are lightly coated. Take them out of
the bag and shake off any extra flour; they only need to be lightly coated. Put
them onto a plate to rest and let the flour bind to the chicken a little before
they go into the oil. Depending on how many you are cooking, work in batches of
no more than 3 to 5 at a time. They will need to cook for about 6 minutes. When
they are done, they should float to the top and turn golden. They will float
before the time is up. Keep them in the full time so that you can make sure the
chicken is completely cooked. Take them out, let them drain, and toss them in
the amazing sauce until they are completely coated. Put them on a plate and
serve them up with the blue cheese dressing and the celery. Drizzle any
leftover sauce over them and enjoy! You are going to need lots of napkins.
