Way I do it. It's not rocket science. Has always turned out really well.
Pot of vegetable oil. Perferably outside. You want it hot enough to where it will light a wooden match or instantly start frying a piece of bread.
Fresh chicken. Nothing frozen and nothing already cut up.
Best is to cut the chicken wings yourself and discard the tips.
Use a really sharp butchers knife and a good block.
Keep oil from getting too hot. If it starts smoking before you have put everything in reduce heat. Nothing worse than burned oil.
Throw the wings in the cooker. A basket helps in the splattering.
No flour or any other crap needed. Keep it simple.
Stir the wings ocationally to keep them from sticking and even the cooking out. Don't stir hard the point being is you don't want to disturb the cooked skin on the outside. Otherwise you get soggy wings.
When they start floating your getting close. Wait for the skin to get golden in color. Once ready pull them out and drain over paper towels. Don't let them sit to long. The idea being you want the hot wing to draw in the sauce as it cools.
I don't heat my sauce. Room temp is just fine. If it's hot the sauce doesn't stick to the wing.
I mix my sauce in large tupperware containers. I throw the wings in and put the lid back on and shake them.
Then put them in a covered dish. Covered! Nothing worse than a cold wing. Steamer tray is best.
Serve with Natures Valley Ranch dressing mixed with a little french onion dressing. That or my favorite. Blue Cheese dressing mixed with real Clemson (or what ever you have at the store) crumbled blue cheese.
As far as sauces. I have 3 I like and they are real easy. You can heat them up with Cayenne pepper.
Just a word of advice on Cayenne pepper. Grocery store bought cayenne sucks. Find you a mexican or aisan local grocery store and buy it from them. Usually won't be any name brand. You will know when you have the right stuff. It's so much better than the other stuff. Keep it out of the sun and in a glass bottle.
Sauce #1. Real easy and good. No since making a tradition Buffalo Wing sauce when then is just as good and carried by most stores. Franks wing sauce and a little bit of clove honey. Nothing else needed. You can add some freshly ground pepper to it but I don't think it needs it.
Sauce #2. Teriyaki sauce. Don't go get any sauce. Needs to be thicker than water. My fav is the World Harbor brand. World Harbors Teriayki sauce. Just good stuff.
Sauce #3. Is a combo of the two above. My favorite. These are usually the first to go when I do wings.
If you want to get fancy and want that grilled taste you can grill them after you sauce them. But I usually will throw them back in the sauce after. They only need a hot hickory fired grill for less than a min.
I have no issues with putting my wings up with anyone else. I've cooked thousands of them in my lifetime. It's the quality of the chicken that wins hands down anyway.
Pot of vegetable oil. Perferably outside. You want it hot enough to where it will light a wooden match or instantly start frying a piece of bread.
Fresh chicken. Nothing frozen and nothing already cut up.
Best is to cut the chicken wings yourself and discard the tips.
Use a really sharp butchers knife and a good block.
Keep oil from getting too hot. If it starts smoking before you have put everything in reduce heat. Nothing worse than burned oil.
Throw the wings in the cooker. A basket helps in the splattering.
No flour or any other crap needed. Keep it simple.
Stir the wings ocationally to keep them from sticking and even the cooking out. Don't stir hard the point being is you don't want to disturb the cooked skin on the outside. Otherwise you get soggy wings.
When they start floating your getting close. Wait for the skin to get golden in color. Once ready pull them out and drain over paper towels. Don't let them sit to long. The idea being you want the hot wing to draw in the sauce as it cools.
I don't heat my sauce. Room temp is just fine. If it's hot the sauce doesn't stick to the wing.
I mix my sauce in large tupperware containers. I throw the wings in and put the lid back on and shake them.
Then put them in a covered dish. Covered! Nothing worse than a cold wing. Steamer tray is best.
Serve with Natures Valley Ranch dressing mixed with a little french onion dressing. That or my favorite. Blue Cheese dressing mixed with real Clemson (or what ever you have at the store) crumbled blue cheese.
As far as sauces. I have 3 I like and they are real easy. You can heat them up with Cayenne pepper.
Just a word of advice on Cayenne pepper. Grocery store bought cayenne sucks. Find you a mexican or aisan local grocery store and buy it from them. Usually won't be any name brand. You will know when you have the right stuff. It's so much better than the other stuff. Keep it out of the sun and in a glass bottle.
Sauce #1. Real easy and good. No since making a tradition Buffalo Wing sauce when then is just as good and carried by most stores. Franks wing sauce and a little bit of clove honey. Nothing else needed. You can add some freshly ground pepper to it but I don't think it needs it.
Sauce #2. Teriyaki sauce. Don't go get any sauce. Needs to be thicker than water. My fav is the World Harbor brand. World Harbors Teriayki sauce. Just good stuff.
Sauce #3. Is a combo of the two above. My favorite. These are usually the first to go when I do wings.
If you want to get fancy and want that grilled taste you can grill them after you sauce them. But I usually will throw them back in the sauce after. They only need a hot hickory fired grill for less than a min.
I have no issues with putting my wings up with anyone else. I've cooked thousands of them in my lifetime. It's the quality of the chicken that wins hands down anyway.
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When you're done, all you have to do is throw away the parchment paper and use some soap to clean the grease out of the pan. Oh, and you can cook multiple batches in the pan, using the same paper, if you want to make a bunch of them.
