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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, June 03, 2009

Hot Wings

The problem with a new kitchen toy is it tends to get a lot of use in the first week or so. That can be a good thing though. Let me tell you, the new deep fryer is getting a lot of use. My husband seems to "think" that 50 lb bag of potatoes needs to be used up making fresh cut fries! I'm sure the novelty of the new fryer will wear off shortly!

hot wingsHot Wings

I decided to make hot wings for Sunday's dinner. There are a few ways to prepare chicken wings for deep frying. Surprisingly just patting dry and frying with no coating works nicely. I've also had good results by coating lightly with unbleached flour and seasonings. The kids made buttermilk fried chicken the last time we were there so I decided to use that method. I used a lightly seasoned unbleached flour mixture consisting of unbleached flour, fresh ground pepper and sea salt but other herbs and spices can be added depending on what kind of wings you want. The buttermilk results in a flakier crispy type of coating. Individual dipping bowls of traditional hot sauce (recipe follows) and fresh cut fries completed the meal. When you make chicken wings plan on about 8 to 10 pieces per adult. Use 1 to 2 large potatoes per person for the fresh cut fries.

Method: Prepare chicken wings by cutting at the joint to form drumettes and winglets. Remove the thin tips from the winglets (reserve for making chicken stock). Pat the chicken pieces dry. Dip into buttermilk then seasoned flour. Deep fry at 180ºC (356ºF) until golden brown.

Traditional Hot Sauce

1 part Frank's® RedHot Original*
1 part butter**

Place equal amounts of the hot sauce and butter in a heat proof bowl. Microwave until butter is melted. Stir well and place into individual dipping bowls for serving. I used this method but it one of my kids said a better way to make the sauce is to melt the butter in a small sauce pan then whisk in the hot sauce. This method prevents separation so I will be using it next time.

*Frank's® RedHot Original is medium hot cayenne pepper sauce. You can substitute but will get different results.
**Butter is a must because of the flavour. This is one recipe where margarine does not work well.


Posted by Garden Gnome at 7:00 AM
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