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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Red Meatballs

This recipe is a bit of an oddball. It’s an old family recipe, and can be summarized thusly: Swedish meatballs. In a tomato-based sweet-and-sour sauce. Served over noodles.

Ingredients:

Meatballs

1 pound ground turkey

1 tablespoon minced dried onion

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon parsley

1/2 cup bread crumbs or cornmeal

1 egg

Sauce

8 oz canned tomato sauce

1 tablespoon ketchup

1 tablespoon Worcestershire sauce (ALERT: Worcestershire sauce contains anchovies)

3 whole cloves

1/2 bay leaf

2 tablespoons red wine vinegar

Noodles

I prefer the use of wide egg noodles, but this is a personal choice. Any wide noodle will do.

Directions:

Meatballs

Combine all ingredients in a large bowl. Mix evenly. Shape into 1-inch balls. Brown in olive oil. Make sure they cook entirely through!

Sauce

Combine all ingredients in medium saucepan. Bring to a boil. Add cooked meatballs. Return to boil, then reduce heat, cover, and let simmer 10  minutes.

Prepare noodles and drain.

For best results, serve the meatballs and sauce on a bed of noodles.