Monday, November 14, 2011

Hot Wings

I love the hot wings from a certain famous chicken place. However, they're really easy to make at home, too! I was craving wings and decided to make some for dinner. These wings are just a bit spicy (although you can make them as spicy as you want) and incredibly crisp. Would you believe me if I told you that at one point I thought Mr. Kim Chee was eating an apple, not a chicken wing? True story.

You'll need, of course, some chicken wings. I had all drummies in the package I bought (I prefer the flats, while the Mr. loves the drummies.) Wash them off and pat them dry. Then toss them into a big plastic bag.

The wings are going to marinate in some hot sauce. That's what makes them spicy but still crispy. I chose some Chipotle Garlic hot sauce, so it wasn't the hottest out there. If you love your lips to tingle, choose something hotter.

The amount of time your wings marinate matters, too. Mine soaked for maybe 30 minutes-1 hour. Overnight (or up to a full day) would infuse the wings with the maximum amount of spice.

When you're ready to make your wings, pull them out of the fridge. Let them sit out at room temperature to take off some of the chill.

You'll want two bowls for your wings. The first one will have flour, seasoned with salt and pepper.

Add a kick of cayenne if you want even more spice.

The second bowl will have buttermilk.

I seasoned the buttermilk with some ranch seasoning I had on hand.

Conversely, you could skip the buttermilk and use ranch dressing (maybe thinned out with a little milk) instead.

So, take a wing out of the hot sauce. Coat it in the flour, and shake off all the excess.

Move the floured wing to the buttermilk.

Then move it back to the flour.

Fry the wings in at least two inches of hot oil, over medium heat. Let them cook for 10-12 minutes, until golden brown and cooked through.

And be sure not to crowd the pot, or you'll bring down the temperature of the oil and the chicken will be greasy.

I let the wings drain on newspaper or paper towels. That allows the excess grease to drain out.

Be sure you've got a glass of milk or a cold beer nearby! These wings will leave your lips tingling and your stomach feeling satisfied.

Recipe: Hot Wings
1 1/2 lbs. chicken drummies
1/3 c. hot sauce
1 c. flour
salt and pepper, to taste
1/2 tsp. cayenne pepper
3/4 c. buttermilk
ranch seasoning (optional), or salt and pepper to taste

oil, for frying

Rinse drummies and pat dry. Marinate in hot sauce for at least 30 minutes and as long as 3 hours.

In a shallow dish, combine flour, salt and pepper, and cayenne pepper.

In a shallow dish, combine buttermilk and ranch seasoning.

Heat at least 2 inches of vegetable oil in a heavy-duty pan over medium-high heat. (Flour should bubble when sprinkled into the oil.)

Remove drummies from hot sauce; dip in flour. Shake off excess flour.

Dip drummies into buttermilk. Let excess drain off.

Dip drummies into flour. Shake off excess flour.

Carefully place drummies in the hot oil. Fry for 10-12 minutes or until golden brown and cooked through. Drain on newspaper.

1 comment:

  1. a variation of this is to use skinless thighs. Wow - what a deal! The thighs are crispy on the outside but moist and delicious on the inside.