Sunday, February 12, 2012

Game Day Wings

Start by marinating the wings in heavy cream, egg, hot sauce, cayenne pepper & other spices. I let mine marinate all morning

Then, I tossed in flour & cornstarch seasoned with salt, pepper, garlic powder, onion powder & a bit more cayenne. Let the wings rest for about 20 minutes while you are heating up the oil. I use peanut oil & heat it to 375 degrees.

These are so good & so easy. I took a recipe from Sunny Anderson and then tweaked it just a little bit.

2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch

In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.

Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.

In a large bowl, whisk together eggs, cream, cayenne, a couple shakes of Frank's Red Hot, 1 tablespoon salt and black pepper.

In a paper bag, shake together flour, cornstarch, 1 tablespoon salt, 1/2 tablespoon pepper, 1 tablespoon cayenne pepper & 1 teaspoon garlic powder. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.

When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt.