Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
A chicken wing consists of a wing, a drum, and a tip. You can buy them pre-cut, or for about a dollar less a pound, you can cut them yourself. A pound of chicken wings yields 7–9 finished wings. To cut them, twist the wing from the drum. Find the space between the bone on the underside, and cut it apart with a sharp knife. Leave the tip on or separate the tip from the wing. Tips can be discarded, fried, or used for stock. I had to double this for four almost-grown boys and two adults.
Coated Hot Wings
- 5 lbs Chicken Wings, Separated
- 4 Tbsp Butter
- 2/3 cup Franks Red Hot
- 1 tsp Vinegar
- 1/4 tsp Worcestershire Sauce
- To Taste Cayenne Pepper
- 1/2 tsp Garlic Powder
- 1/2 Gallon Peanut Oil
- To Taste Tony Chachere Seasoning
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- Cut the wings at the drum and the tip, and lay on a sheet pan lined with paper towels to absorb all liquid. If using pre-cut wings skip this step. Dry, and season with Tony Chachere's.
- Heat an 8 qt dutch oven with 64oz peanut oil to medium-high (375F).
- Mix the butter, red hot, vinegar, Worcestershire, cayenne, and garlic powder in a saucepan. Heat on low while you fry the wings.
- Cook the wings pieces for 9–12 minutes, until golden brown (If you save the tips, cook last until golden). Line another sheet pan with paper towels and place the cooked chicken on the sheet pan.
- To serve, put a single serving size of wings in a large bowl. Ladle on the sauce and toss. Start with least to most spicy preference, and add more cayenne as you toss to taste.
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© 2017 Melissa Holton