mealsforfriends

I admit it, I’m a wing snob.   I’ve become so picky about them over the last few years I can hardly stand to order them at a restaurant or wing place.  Everyone has their favorite style, but  I like mine crispy and not smothered in red sauce.  Here’s my recipe!

By the way, remember my New Year’s Resolution to have one small dinner party a month?   I’m counting our Superbowl Party with friends and wings and gumbo and black and gold cupcakes for February as a small (and extremely LOUD!) dinner party.

YUMMY, CRISPY CHICKEN WINGS

Ingredients

20-25 pieces of chicken wings and drummettes (approx 5 lbs)

4 tablespoons coarse kosher salt

2 tablespoons Asian hot chili sauce (Sriracha) – you can use more but add it a little at a time until it’s hot enough for your taste

4 tablespoons honey

4 tablespoons butter, melted

2 tablespoons soy sauce

2 tablespoons chopped fresh cilantro

4 cups canola oil

salt and ground black pepper, to taste

Instructions

Place thawed chicken pieces on a couple of large baking sheets in a single layer.   Sprinkle with kosher salt, cover with plastic wrap and refrigerate for a few hours or overnight.

When ready to cook, remove from refrigerator and pat completely dry with paper towels, removing most of the salt.   Let the chicken set at room temperature for 15-30 mins.

Meanwhile, in a microwave safe bowl, melt the butter.  Add the chili sauce, honey, soy sauce and cilantro.  Taste to check the heat level and adjust by adding more chili sauce or, if the sauce is too hot, add more honey.   Set sauce aside.

Place the cooking oil in a large dutch oven fitted with a thermometer or in a fry daddy type of cooker.  Heat oil to 275 degrees.   Divide the chicken into 4 batches.   Fry one batch at a time for 10 minutes then transfer to a clean plate or baking sheet when done.  Once all the chicken is done, increase the heat to 375 degrees.

Again, working in four batches, fry the chicken for 10 more minutes.   Transfer to a paper towel lined clean baking sheet.  The skin should be brown and crunchy using this double-fry method.   Sprinkle with salt and pepper and transfer the chicken to a large bowl.   Pour the chili sauce mixture over it and toss to thoroughly coat.   Transfer to a serving platter and dig in!!!

Hope you enjoy these as much as we do!   I promise to actually take pictures next time I make them (which will be soon!!)