Tuesday, December 1, 2009

Hot Wings

Hot wings are so good,super cheap and most people love them.This is more of a technique than a recipe,first I start off with a buttermilk and hot sauce marinade seasoned up with spices.The hot sauce which adds flavor but no heat is vinegar based and contains acetic acid a tenderizer and the buttermilk has lactic acid which is another tenderizer.These could be breaded and fried for a southern fried style but I cook them indirectly over a slow grill for about a hour to get a slight smokey flavor,then they are finished off in a deep fryer for a few minutes..this way produced some of the best wings I have ever made,fully cooked through,super crispy and delicious!

1 big pack of wings(about 18 to 20)
1 quart buttermilk
1 16oz bottle of Frank's red hot sauce(or your favorite)
1 tsp cayenne powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dry mustard
1 tsp white pepper
1 tsp black pepper
1 tsp salt
1 gallon of oil for frying
1/2 stick melted butter and 1/2 bottle of hot sauce mixed for coating the wings

combine all ingredients except chicken and whisk until well combined,put chicken in a plastic bag and cover with marinade,let sit overnight or at least a few hours,drain chicken and pat dry with paper towels,meanwhile start the bbq or oven at 350(bbq is best)
this is about 45 minutes in they are almost ready to go in the oil at this point.
just out of the oil,they only cooked about 2 minutes a batch.Look at that beautiful color and they are super crispy at this point and ready to be coated with sauce
after being coated with sauce.serve with blue cheese or ranch and celery!..Delicious!


  1. wow...those look great!! I'll have to get my husband to fire up the grill so we can make these.

  2. They look wonderful! Thanks for sharing :)

  3. I've never been a huge wing fan, myself. Not that I wouldn't eat those if they were put in front of me. And I would enjoy them. Heh. They look gorgeous!

  4. Those look great! Do you know if boneless wings are sold at the grocery store? I'm hooked on the tyson buffalo wings. They are boneless but the only prob is they are a little salty. I need to try making them myself.

  5. Thanks everyone!..i really think this would work with whole pieces of chicken too..Michele what I've read is that boneless wings are breast meat diced up and breaded..so you could just take this method, instead of draining off the buttermilk mix go right into flour and into the oil..I do strips this way and so I'm sure it will work for you