I believe there is some kind of football contest this weekend, and as such I offer up this recipe for wings. These wings are simply awesome. They take a little while to make because you can only fry about 10 at a time, but I think it's worthwhile.
Start with a family size package of wings and divide them into thirds at the joints. (I make stock with the little bony wing tip things, but if you want to fry them, fine, go ahead.) Heat a good amount of peanut oil in a deep pot or dutch oven to 350 degrees. (I use a candy thermometer to gauge the oil, but it's not a must. You could just put the pot on high for about 12-15 minutes.)
For the Wings:
Combine two tablespoons of corn starch with paprika, salt, black and cayenne peppers to taste and toss the wing segments in the mixture. Pre-heat your oven to 250 degrees. Fry the wings in peanut oil in batches of 10 for 8-10 minutes. Stir the wings with tongs to prevent the wings from cleaving together and place them on a paper towel-lined sheet pan in the oven when done.
For the Sauce:
A souped up version of Frank's Redhot Sauce was the original sauce for the wings at the Anchor Bar in Buffalo, NY. This, happily, means the best wing sauce is a bottled and widely available product. Frank's makes a readymade wing sauce version of its original product which I imagine is pretty good, but I prefer to doctor up my own sauce. I start with Frank's Original Redhot Sauce and cut in about two tablespoons of butter. Then I add a few splashes of cider vinegar, a spoonfull of brown sugar and couple shakes of Tobasco for additional heat. When your sauce and wings are all ready, simply combine them in a bowl and toss. If you have little ones, as I do, I suggest you mix up a batch of wings with honey or BBQ sauce to spare their tender little tongues. Serve with carrot and celery sticks and blue cheese dressing for dipping.
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