Chicken wings. I buy them whole and disjoint them myself. Rinse and dry them off. If I buy them at the meat market I try to pick pieces that still have the skin on them. I take 12 flats and 12 drummys and put them in unseasoned rice flour. Shake them off as best as you can. You can skip this step.
In your dutch oven fill it 1/2 way with peanut oil or goldeneeze frying oil if you can get it. Goldeneeze can be made by adding 1 lb of beef lard to a liter of corn oil. Heat it up and let it cool before use.
Heat up your oil to 375f or medium high on your stove. Hot oil will shimmer when ready. Do not let it smoke if you use Goldeneeze.
Throw the chicken in. 12 pieces at a time. They will brown when they get close. About 7 minutes. Pull those wings and set them aside on a wire rack. Not paper towels.
Add the remaining wings to the hot oil. They will take longer as the oil is probably now dirty. When they brown. Pull them out and add the first batch into the hot oil, 7 minutes again. Pull them out and set them aside. Add the second batch back into the hot oil. 7 minutes again. Sprinkle with red pepper and paprika before you double dip them to make them Nashville style. 1/2 tbs of each will go far and season both batches.
The sauce is super simple. 1 5oz bottle of franks and 1 stick of butter melted into the sauce. Throw the done chicken in the sauce in a bowl and coat those bad boys up. It has to be Franks. It has the right balance. Tabasco is too vinegary for my tastes. Hoison (2tbs), honey (1/4cup), and soy sauce (3tbs) mixed with a (1/2 tbs) 5 spice is good also.
Serve with blue cheese and carrots. Celery is nasty Pickles also go well with hotwings.
A flat with the skin on and properly sauced...
In your dutch oven fill it 1/2 way with peanut oil or goldeneeze frying oil if you can get it. Goldeneeze can be made by adding 1 lb of beef lard to a liter of corn oil. Heat it up and let it cool before use.
Heat up your oil to 375f or medium high on your stove. Hot oil will shimmer when ready. Do not let it smoke if you use Goldeneeze.
Throw the chicken in. 12 pieces at a time. They will brown when they get close. About 7 minutes. Pull those wings and set them aside on a wire rack. Not paper towels.
Add the remaining wings to the hot oil. They will take longer as the oil is probably now dirty. When they brown. Pull them out and add the first batch into the hot oil, 7 minutes again. Pull them out and set them aside. Add the second batch back into the hot oil. 7 minutes again. Sprinkle with red pepper and paprika before you double dip them to make them Nashville style. 1/2 tbs of each will go far and season both batches.
The sauce is super simple. 1 5oz bottle of franks and 1 stick of butter melted into the sauce. Throw the done chicken in the sauce in a bowl and coat those bad boys up. It has to be Franks. It has the right balance. Tabasco is too vinegary for my tastes. Hoison (2tbs), honey (1/4cup), and soy sauce (3tbs) mixed with a (1/2 tbs) 5 spice is good also.
Serve with blue cheese and carrots. Celery is nasty Pickles also go well with hotwings.
A flat with the skin on and properly sauced...
