Ho(t)y(w)ing(s)

From Ho(t)y(w)ing(s)

For braincube: bring the wings to the west coast!
So, long ago i lived in upstate ny. It had snow, Genny Cream Ale and hot wings. I never really thought about how good they were until I moved to Philly and sampled the local "wings." Things only got worse when i moved to NJ. I started experimenting trying to get something that was beyond edible. Then i bought a deepfryer and i got serious about it. Well, i think i exceeded the deliciousity (as well as texture) of my childhood wings. Well, here is how you do it:
Note: All measurements are completely estimated. No measuring was done.

1. Defrost the wings completely! (Dammit, be patient, i leave them in a bowl of cold water with the faucet running more cold water into it).
   
2. Dry them very well. (They should still be refrigerator-cold.)
   
3. Create your flour mixture to dredge the wings. (note: i've spiced this before, and haven't really noticed a difference in the end flavor) Ingredients:
   
   • 3/4 cup all-purpose flour
     
   • 1/2 cup of corn meal
     
   • 3 Tbsp sugar
     
   • 1 Tsp salt
   
   
4. Make sure the wings are dry and dredge them with the flour mixture
   
5. Heat your deep fryer to 375dF (that's as high as mine goes). While it heats, put the coated wings in the fridge.
   
6. Make the sauce by mixing the ingredients well. Note: These are very loose estimations.. adjust them to taste:
   
   • 1 1/2 tablespoons garlic powder
     
   • 2 teaspoons chili powder
     
   • 1 teaspoon cumin
     
   • 1 teaspoon black pepper
     
   • 1 tablespoon olive oil
     
   • 1/3 cup Frank's Red Hot
     
   • splash Worcestershire sauce
     
   • 1/2 teaspoon mustard
     
   • 1/4 cup vinegar (or amount necessary to create consistency in picture)
     
   • 1/4 teaspoon of your hottest hot sauce
     
   • 2 tablespoons grated Parmesan cheese
     
   • ketchup to thicken and cut vinegar-taste
   
   
7. Fry as many wings as you can fit in a single layer in the deepfryer basket for 7-8 minutes (wings should float). This will seem like it is longer than necessary but nothing is worse than wings that are tasty on the outside with salmonella on the inside.
   
8. when they are done, i put them on a cookie sheet over a baking pan in the oven (@ ~275df) so they can stay hot and the oil can be fully absorbed (see picture in album). Repeat the last step until you've fried all your wings.
   
9. leaving the most recently fried wings for last (so they can absorb the oil) toss the wings in the same groups that you fried them in with the sauce. Toss: big metal bowl + wings + sauce and flip the wings like you are flipping a stirfry until they are evenly coated
   
10. Use all the sauce for the wings (this made 18 wings) and then eat until you explode.
    

See the Picasa album for picture style directions. Ho(t)y(w)ing(s)