Prep Time: 15 minutes

Cooking Time: 15 minutes

Feeds: 4-8 people

Special Tools: A deep fryer is a VERY good idea!, mesh strainer

 

4 lbs.              fresh chicken wings

 

for the dredge:

1 lb.                AP flour

1.5 tbsp.        mustard powder

1.5 tbsp.        garlic powder

1.5 tbsp.        onion powder

1.5 tbsp.        kosher salt

1.5 tbsp.        paprika

1.5 tbsp.        dried thyme

½ tbsp.          white pepper

½ tbsp.          cayenne

 

for the sauce:

1 cup              Frank Red Hot sauce

1 cup              sambal oelek

½  cup           melted butter

 

TT                   S&P

 

• Preheat your deep fryer to 300F
• In a large bowl combine all ingredients for the dredge and mix together well
• Now, 10-12 pieces at a time and using a mesh strainer, place the wings in the dredge and coat the wings evenly, but not overly thick
• From there, shake off all excess flour and place the wings straight into the fryer
• Cook the wings until cooked through, but not yet crispy, about 4 minutes, if using wings and drums, it’s a good idea to separate them, cooking the wings about 3 minutes, and the drums about 4 minutes
• Repeat the process until all of the wings are blanched
• This step can be done up to a few hours in advance if need be, if doing so, place them in the refrigerator to cool
• Meanwhile, place the ingredients for the sauce in a small pot and heat only to combine, about 2-3 minutes
• When ready to serve the wings, increase the heat of your deep fryer to 350F
• Return the blanched wings to the deep fryer and cook until heated through, golden brown and crispy, about 3 minutes
• Remove from the fat, drain off the excess, season immediately with salt and pepper
• Then, in a large bowl, toss the wings in your desired amount of hot sauce, serve immediately and enjoy!

 

Who’s hungry?