· 48 oz canola oil, or enough to fill the deep fryer halfway
· 10 chicken wings per person, cut into wingettes and drumettes (the butcher can do this for you)
· Salt and pepper
· 1/2 5-oz bottle of Frank’s Red Hot Original Hot Sauce (it’s very important not to use other brands—this is the best from Louisiana)
· 1/3 cup butter
· 2 tbsp sugar
· 1 tablespoon apple cider vinegar
- 1.
Heat the canola oil to 375°F in the deep fryer. Using long tongs, gently place the wings in the lower basket of the deep fryer, shaking them lightly to prevent them from sticking together. Stir gently while cooking.
If you don’t have a deep fryer: Heat the oil over high heat in a deep, heavy-bottomed pot until it reaches 375°F on a thermometer.
My tip for checking the heat without a thermometer: Place a piece of white bread in the oil and flip it when golden. Fry until golden brown on the other side. Remove and discard the piece of bread; your oil is ready.
- 2.
Fry the chicken wings for up to 10 minutes until golden brown. Fry them ten at a time. Without this step, your oil will cool down and the skin won’t be crispy.
- 3. Sauce: for about 10 chicken wings
Melt the butter over medium heat and add the half-bottle (5 oz) of Frank’s Red Hot Original Hot Sauce. Add the sugar and apple cider vinegar. Bring to a boil, stirring well for 1 to 2 minutes, until the sugar has dissolved. Turn off the heat (for maximum crispiness, repeat this recipe for each batch of 10 wings).
- 4.
Place your golden-brown wings on paper towels. Dip the hot wings into the hot sauce and coat them thoroughly. Serve immediately, about ten at a time.
- Notes.
My little guilty pleasure: Making some of the wings plain without the sauce. Heat up half a cup of maple syrup, 1 tablespoon of butter, and 1 tablespoon of bourbon or rum. Reduce by half and serve as a dip with the sauce-free wings.
Serve with a plate of raw fresh vegetables, blue cheese, or ranch dip, and coleslaw.
YUM, sublime!
Enjoy!
