Anyways, over the weekend, she divulged her wing recipe to me. I was ready to use my deep fryer, but I was disappointed because though the fryer made it down the power cord was missing. Some of the things that she brought down included alot of my kitchen goodies. Well, I didn't let that stop me, I just used a good stock pot. She had already bought the groceries, so I went to work.
1 stick of salted butter
1 Qt or more of canola oil
3 Minced cloves of garlic (I use pampered chef's garlic press)
1 Family pack of wings disjointed and separated (or wingettes can be used)
1 bottle (standard size) of Texas Pete hot sauce
1-2 Tblspns of garlic powder
1-2 Tblspns of onion powder
1 Tspn + 1 pinch of kosher salt (I love kosher salt because a very little goes a long way, I rarely use table salt because of the bitter after taste).
2 Tspns of black pepper
Preparation for the wings is fast once the portions are separated and even faster if wingettes are used. I usually like to give my chicken a good rinse before seasoning. Season wings with salt, pepper, garlic and onion powder. Rub and work in seasonings. You will know if you have seasoned the wing well by the smell of the aromas blended together. Set aside. Next, take the pressed garlic, butter and add to a non stick sauce pan. Do not burn the garlic or it will taste bitter! Butter can also burn as well and lose quality as it browns so maintaining low heat is key. Just allow the butter to melt and the two flavors to render together. After, add the whole bottle of Texas Pete hot sauce, wisk together and simmer on low. It is okay if the butter isn't completely melted, the main objective is to get the two flavors together. Once your oil is hot enough, usually a temperature of at least 350 degrees, begin frying the wingettes in batches. It is best to eyeball the wings, they will be done once they float, are crispy and brown. Drain off the oil, and toss a few wings at a time in the saucepan. Tossing the wings in the hot sauce works best if you work with just a few at a time and not more than a handful of wings. Set sauced wings aside in a bowl; The bowl works best in helping the wings to set and distributing the sauce. Repeat the above, until all of the wings are finished. If the sauce is getting thick be sure to remove from heat, adding water will only diminish your sauce of its robust flavor. As the sauce thickens the bottom of the pan can burn causing the sauce to stick and burn.
I usually love to have my wings with a homemade blue cheese dressing. Although I was unable to make it this day I still decided to share the recipe. I must warn you though, once you have homemade blue cheese dressing it's hard to go back to the bottled stuff.
1/4 Cup of blue cheese crumbles (this amount will depend on your preference for chunkiness)
1 cup of sour cream
Juice from 1 large half of lemon
1/4 tsp of kosher salt (you can add more to your taste)
1/4 tsp of pepper
1/4 Cup (or less) of mayonnaise (you don't want the mixture to be too soupy but chunky and creamy).
The dressing may be a little thick. If it is too thick for your liking then you can add a little less than 1/4 cup of buttermilk. Serve with wings and celery slices. Enjoy!