Tuesday, June 22, 2010
Chicken Wings Anyone?
At our restaurant we do wings a little different and people say they are the best they have eaten. I know they are my personal favorite. I'm going to share our secret with you for your snacking pleasure.
First, we we rince our wings in cold water, dry them, and toss them in a little olive oil and season them with a generous amount of salt and pepper. Place your wings on a sheet pan lined with foil (I find it works better than parchment paper) and roast them in a 375 degree oven just until they are done and a little brown. Remove them from the oven and cool completely. When you are ready to eat, heat your oil to 350 degrees and fry the wings until they are crispy, this won't take long as they are fully cooked. Remove from the fryer and toss in the wing sauce that follows....
This sauce is amazing and is my favorite of all time... I can't remember where I found it, but it is the best. Its a little unusual, but trust me on this it is worth the trouble. Enjoy........
3/4 pound of salted butter
36 oz. Frank's Red Hot sauce
2-3 tablespoons of chopped, minced garlic
1/4 cup finely minced ( I use a grater) sweet onions
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1 tablespoon cumin
2 tablespoons crushed red pepper
1 tablespoon lemon juice
1/4 cup clover honey
1/4 cup ketchup
1/4 cup mayonnaise
This should be enough sauce for quite a few wings, but lasts a good couple of weeks in the refrigerator.
Add butter and Red Hot Sauce to a medium-large saucepan over medium heat. Wait until all butter has melted.
Slowly stir in in all dry spices (cayenne, black, crushed red, white pepper & cumin) along with the garlic & onion.
At this point you should still have the lemon juice, honey, ketchup and mayonnaise on the side.
Bring that initial sauce to a simmer for about 20-30 minutes, stirring occasionally.
After 20-30 minutes, drop heat to low.
Add lemon juice, ketchup, and honey.
Let that sit for about 10-15 minutes on low.
Put the sauce (still in the saucepan) in the fridge for about 4-6 hours. (This allows the butter fat to rise to the top and solidify)
Once the butterfat has solidified, cut it out with a knife and discard. You should be left with a very thick sauce underneath.
Add the mayonnaise and wisk into sauce.
Lastly, re-heat the sauce over med-low heat. Bring it up to a slow simmer.
Toss your crispy wings in the sauce and serve at once with good blue cheese dressing and carrot and celery sticks.
This sauce is truly amazing. If you want it hotter, use more cayenne. If you want it more mild, cut out the cayenne and crushed red peppers in the beginning.