Recipe of the Week 10/15/2007:

Wangs!

I have been trying to make good hot wings at home forever.  Finally, I got it down to a science, a labor intensive science, but *sigh* they are sooo good.

 

· 1 quart vegetable oil for deep frying

· 24 chicken wings, tips removed and wings cut in half at joint

· 6 tablespoons butter

· 1 5 ounce bottle of Crystal or Louisiana hot sauce

· salt and pepper to taste

 

1. Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 12 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.

2. Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Check the taste. If you want it hotter, add more hot sauce, tangier add more vinegar, cooler, more butter. Check your quantity, you will probably only need about two thirds of the sauce, so put some aside. You can either add it on the side when serving your wings or jar it up and use it again (it will keep for a couple of days in the fridge).

3. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the spicier they will be.

4. If the wings are not crispy enough for you, I recommend lining them up in a pan and baking on 450 for 5-7 minutes. For extra crisp, you can broil for a couple of minutes as well. Purely up to you.