Chicken Wings -Quick and Dirty, Beer Food.
These have been done before by another poster about a year ago. I wanted to add a few other ingredients and comment on his methods (some of which I disagreed with). But cooking is a personal thing and there is no real right or wrong recipe, Well except that time I used Tapioca to to thicken a nice stew, that was just Wrong (marijuana will cause you to think up some strange concoctions, won;t it?)
SO, I'm gonna give you FriscoFrankie's rendition of the old favorite, Spicey Chicken wings or, Buffalo Wings, as some people like to call 'em.
For good wings you need to start with some fresh, clean wings rinse 'em up and pat dry or let rest on the rack while oil heats up.
https://teakdoor.com/Gallery/albums/u...in-the-raw.jpg
Get the oil good and hot I use the Wok to deep fry 'em and I get the flame commin up along the side of the wok. Slide them in one by one till they look like this:
https://teakdoor.com/Gallery/albums/u...061/FRY-em.jpg
While the wings are getting nice golden brown and cooked through it take a few minutes to assemble the other ingredients:
https://teakdoor.com/Gallery/albums/u...dients%7E7.jpg
We've got butter, Crystal Louisiana Hot (it ain't) sauce, some El Yucatero habanero Sauce, the juice of one lemon, and some chili flakes.
Just a couple of words about the above ingredients;
Crystal is a very mild, vinegary sauce with great pepper flavors and absolutely no heat. It is a very good choice for color and flavor if you cannot find Frank's hot Sauce. Frank's is hard to find here (so far impossible).
The butter gives the sauce a bit of thickness (creaminess) and helps it to cling.
The lemon? helps the blending of the fat and liquids but the real reason is tanginess.
The habanero sauce is there for extra flavor and to make it a little spicey. The flakes as well. these are optional but if expect a bit of fire you will something to add heat. If you prefer a milder heat that the habanero sauce may provide, you can substitute tobasco for a medium heat, or try some of that Chinese chili garlic sauce for a real mild but flavorful sauce.
I'm not a fan of fruited up Hab sauces that contain Mango, Papaya or tamarind but you might like it so experiment. The crystal (or Frank's) the butter and lemon should not be substituted or left out. Your kitchen, your belly your decision though. You could add all sorts of things like finely crushed & chopped garlic, fresh ground black pepper some White pepper, fresh Prik-ki-nuu if you like.
Once the wings are fried to a nice crispy golden brown place them on a rack to drain while you prepare the sauce.
Start by melting the butter over a low-medium flame(about two Tblspns here) I like the flakes if you want any other dry or solid ingredients in the sauce add them with the butter. The flame should be close to Burning the butter type heat so you need to add ther rest of the ingredients and soo as it starts to sizzle a bit.
https://teakdoor.com/Gallery/albums/u...elt-butter.jpg
I generally add about the same amount of lemon juice as butter (by volume) and then twice as much of hte pepper sauces. This makes for a very tangy sauce you may want a mellower flavor so try for a ratio of 2:1 butter and lemon. Add enough pepper sauce to double the amount of stuff in the pan and heat till it starts to bubble:
https://teakdoor.com/Gallery/albums/u...all-up%7E0.jpg
just swirl the mixture around in the pan and it will stay mixed nicely no need to dirty up any implements when the sauce starts looking lik the above pic toss in your FIRED wings. Toss them in in the sauce over the heat until coated and the sauce has slightly thickened.
https://teakdoor.com/Gallery/albums/u...s-in-sauce.jpg
Plate & serve with blue cheese dressing some claw sticky rice or french fries (chips).
have lots of cold beer handy and make a mess of 'em.
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