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Appetizers


Chicken Wings
Franks Red Hot
Butter
Vinegar

If baking
Crispy Baked Wings
4 lb / 2 kg chicken wings
2 tbsp baking powder (NOT baking soda / bi-carb soda)
1� teaspoons salt

if Frying
Seasoned flour (pepper, chipotle, cayenne)

If baking
1.Lay the wings on a rack on a rimmed baking tray and let them dry in the fridge overnight. Alternatively, pat them dry with paper towels.
2.Preheat the oven to 250F / 120C. Put one oven shelf in the lower quarter of the oven and one in the top quarter.
3.Place the wings in a large ziplock bag. Add the baking powder and salt. Shake the bag to coat the wings evenly.
4.Line the tray with foil. Spray the rack on the baking tray with oil. Place the wings skin side up on the rack. Bake on the lower shelf in the oven for 30 minutes.
5.Then move the tray up to the higher shelf and turn the oven up to 425F / 220C. Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. The wings are ready when they are dark golden brown and the skin is very crispy.

If frying
1) toss with the seasoned flour
2) let set 10 minutes (you can repeat if you like extra crispy)
3) fry till golden

Sauce combine franks to butter (ratio 1 cup franks to 1/4 stick butter). Add a splash of vinegar (more if you like it spicy), and tabasco for some extra kick(optional). Heat in microwave or on stove till butter is melted.

Place wings in Tupperware or a bowl, add the sauce and shake. Serve with blue cheese and celery/carrots.

You can also use shrimp if you like.

Excellent