Post by Bunny on Aug 29, 2014 3:21:34 GMT -5
3 tablespoons butter
1 cup Louisiana style hot sauce, your choice
1-2 cloves minced garlic, or 1/2 to 1 tsp. garlic powder (optional)
1 minced habanero
salt and pepper to taste
enough oil for frying (optional)
Note: Please use gloves for handling peppers to remove seeds and
membrane (optional).
Joint wings, discarding wing-tips or save them for stock, and lightly
sprinkle salt and pepper on them. Place in gallon zip-lock bag. Add garlic
and rub garlic onto wingettes through bag. Let sit for at least 30 minutes
on the counter, or up to overnight, in refrigerator.
Remove from refrigerator and allow wings to come to room temperature.
While waiting for wings to warm, combine hot sauce, minced habanero
and butter in a medium sauce pan, then bring just to a boil; reduce to
simmer and simmer until thick, whisking occasionally (about 30 min). Set
aside. (It may solidify, this is fine and won't affect quality. It may also
appear chunky, this is fine, too, just whisk a little more.)
While wings are still barely
, heat oil to 375°F or until a very TINY
drop of water sizzles when splashed on surface. When oil is hot, fry wings
a few at a time in a single layer at least 10 minutes or until at desired
doneness. (I prefer 14 minutes.)
Drain in a colander/strainer lined with paper towels. Place slightly cooled
wings in a clean 1 gallon zip-lock bag and add sauce. Rub sauce onto
wings until coated.
Serve with celery and carrot sticks, Ranch or blue-cheese dressing, and
lots of napkins.
NOTE: For healthier wings, omit frying and bake wings for up to one hour,
turning once, at 375°F, after bringing up to room temperature.
sprinkle salt and pepper on them. Place in gallon zip-lock bag. Add garlic
and rub garlic onto wingettes through bag. Let sit for at least 30 minutes
on the counter, or up to overnight, in refrigerator.
Remove from refrigerator and allow wings to come to room temperature.
While waiting for wings to warm, combine hot sauce, minced habanero
and butter in a medium sauce pan, then bring just to a boil; reduce to
simmer and simmer until thick, whisking occasionally (about 30 min). Set
aside. (It may solidify, this is fine and won't affect quality. It may also
appear chunky, this is fine, too, just whisk a little more.)
While wings are still barely
, heat oil to 375°F or until a very TINYdrop of water sizzles when splashed on surface. When oil is hot, fry wings
a few at a time in a single layer at least 10 minutes or until at desired
doneness. (I prefer 14 minutes.)
Drain in a colander/strainer lined with paper towels. Place slightly cooled
wings in a clean 1 gallon zip-lock bag and add sauce. Rub sauce onto
wings until coated.
Serve with celery and carrot sticks, Ranch or blue-cheese dressing, and
lots of napkins.
NOTE: For healthier wings, omit frying and bake wings for up to one hour,
turning once, at 375°F, after bringing up to room temperature.
