The World’s Second-Best Chicken Wing Recipe

First off, the World’s Best Chicken Wing Recipe is finished on the grill with indirect heat and plenty of mesquite smoke. These are finished in the oven. Anyhoo… two parts. Part the first is the chicken wings, part the second is the sauce.

To start with the wings, either start with pre-cut party wings or cut up wings yourself (reserving the tips for chicken stock later.) Rinse the chicken, pat it dry, and lay the pieces out on a cookie sheet. Cover the pieces in plenty of salt and stick in the fridge for around an hour. You’re going to pat the salt off when you’re done, and this should make the skin nice and dry. Dry skin=crispy skin.

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This is a good time for you to mix up your dipping sauce, start strategerizing your glaze, or get a couple of brews on ice. I’m having ranch-flavored Greek yogurt(with a couple of tablespoons of mayo) and a couple of hours of flavors marrying is a good idea. Traditional buffalo wing sauce recipes are all over, but I’m doing something a little different, a little special. If you like your wings a little more simple, you can season them with your favorite powered seasoning or seasoned salt immediately AFTER frying.

My glaze looks more or less like this:

  • 2 tablespoons butter
  • 1/3 cup honey
  • 1/4 cup hot sauce (of your choice)
  • dash of Worcestershire
  • splash of lime juice

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If you have a blind swordsman handy, you can prank him with the hot sauce and then he’ll kick your sorry ass.

Deep fry them wings now! Not too many at once and with a break in between so the oil doesn’t cool down. The worst thing you can do when you’re frying food is not having the oil at the proper temperature. Each batch goes about 8-10 minutes and then on a paper towel to drain, followed by being tossed in the glaze.

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When you’re close to done frying, preheat the oven to 400°. Put the wings in a pan or on a cookie sheet covered with foil, and finish in the oven for about 5-10 minutes. Here’s what you get at the end of it:

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Any questions? Ask and I’ll tell. In the meantime, I’m going to enjoy the hell out of the honey-soaked heat of these amazing chicken wings!

BTW, the hot sauce that I used is called Green Heat, made by Spicy Caribbee from Puerto Rico. They have a shop in Old San Juan, and you can order online at www.spicycaribbee.com.

My wife is a big fan of chicken wings done right, and she has been yelling for the last 30 minutes that these are the best damn chicken wings she’s ever eaten in her whole life!

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Chilled Pea Salad

Ingredients:

1 lb peas
1/2 cup half-and-half
1/2 tsp salt
1 tbsp. flour
3/4 cup Greek/strained yogurt
2 tsp. dill
1 oz feta cheese
2 scallions/spring onions, diced
Squeeze of lemon juice

Technique:

Simmer peas in a saucepan until tender. Drain water, return to pan. Add salt and dill. Meanwhile, whisk flour into half and half until smooth. Turn heat on low and stir flour/milk mixture into peas. Stir gently until heated through and slightly thickened. Remove from heat and put in glass bowl. Refrigerate until cool.

Stir in yogurt along with scallions and feta. Refrigerate at least one hour (longer is better).

To serve: stir in one squeeze of fresh lemon.