My friend Jake (pictured below) loves chicken wings. And rightfully so: they're delicious. Determined to win his respect and approval, I set out to craft the perfect chicken wing.
- 6 chicken wings, cut into wingettes and drumettes
- 6 C. vegetable oil
Sauce A (pictured)
- 2 tbsp. soy sauce
- 2 tbsp. Hoisin sauce
- 2 tbsp. Thai chili garlic paste
- Pinch of salt
Sauce B ("Best wings I've ever had." - Jake)
- 1 tbsp. butter
- 4 tbsp. Frank's® RedHot® original sauce
- 1 tbsp. Sriracha sauce
- Preheat your oven to 225°F. While you wait, prepare your chicken. Place your wings skin side down on a clean cutting board, and using the sharpest knife you can find, cut between the bones that connect the wingette to the drumette. If my math's correct, you'll end up with 12 pieces total.
- Place your wings in an ovenproof wok. Fully submerge them with oil, and over a medium to high heat, heat until oil reaches 200°F. If you don't have an instant read thermometer handy, this should take about 10 minutes. Cover your wok with a tight fitting lid and transfer to the middle rack of your oven for 50 minutes. Carefully remove chicken from oven, and using a slotted spoon, transfer your wings to a plate lined with paper towels. Refrigerate for at least an hour before use.
- With the skill and grace of a really careful person, pour the oil from your wok through a sieve into a heat-resistant bowl. Cover with tin foil, set aside, and clean your wok for later use.
- When ready to serve, return oil to your wok and heat to roughly 325°F. This should take about 10 to 12 minutes - you'll know it's ready when the oil begins to settle. NOTE: please be hilariously careful, as hot oil can and will ruin your day. Gently place your wings into oil and fry for 10 minutes - the skin will become wonderfully crispy. Using metal tongs, transfer your wings to a plate lined with paper towels.
- As your wings are frying, prepare your sauce of choice. Combine ingredients in a small sauce pan and cook over medium heat until the sauce begins to bubble around the edges. Transfer sauce to a large mixing bowl - and when your wings are ready - combine and serve.
- Win the respect and approval of Jake.