Sunday, February 04, 2007

Buffalo Chicken Wings

This picture doesn't show it (the sauce looks odd), but this chicken came out super crispy, tender on the inside and full of spicy flavor without being super greasy.



Serves 6
Overnight prep + 2 hours
-deep saucepan
-candy/deep fry thermometer
-long metal tongs for turning
Difficult/involved



INGREDIENTS
20 raw chicken wings, uncut
enough peanut oil for frying
Breading (covers 40 'cut' wings):
1/2 c. white rice flour
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp ground black pepper
Sauce (covers 20 'cut' wings):
1/2 c. hot sauce
5 tbsp. butter
* Frank's original hot sauce is GF, DF
*McCormick spices are GF, DF

DIRECTIONS
Day before:
1. In a large, heavy duty ziplock baggie, combine all "Breading" ingredients. Mix well.
2. Wash and cut chicken wings.. use a sharp knife. Cut off wing tip and discard. Extend the wingette (middle section) until the joint 'pops'. Cut down through the joint and skin. (20 raw wings will yield 40 cooked/cut 'wings')
3. Place separated wingettes and drumettes into breading bag. Shake until all are well coated.
4. Let breaded chicken wings sit overnight in the fridge... this makes them crispy when fried.
Day of:
1. In a small pot or saucepan over medium-low heat, mix hot sauce and butter until well blended. Remove from heat and set aside. Also set up a place beside range with fresh paper towels..
2. Fill large, deep saucepan full of peanut oil to a depth of 1/2 inch (should cover a little over half of the wing). Place candy/deep fry thermometer inside pan. Heat oil until thermometer reaches 350 F.
3. Once at correct temp, place 6 or so wings into hot oil.. don't crowd the pan. Your oil temp will fall to around 300 F, so compensate by adding in more heat!
4. Cook chicken wings for 12-15 minutes, turning frequently. Monitor oil temperature in pan while cooking, don't let it fall below 300 F (chicken will soak up too much oil) or rise above 375 F (oil will smoke).
5. When wings begin to turn a nice amber-brown color, remove from heat and place on prepared paper towels.
6. Put cooled wings in serving bowl and drizzle prepared hot/butter sauce over crispy wings. Microwave on high for 1 minute and serve.

4 comments:

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