Chicken wings is one of the staples of sports bars. It's a great finger food that's fun to eat. Here's an easy recipe that you can change to suit what works for your taste.
There are two parts to making good wings. First is cooking the wings itself. You can tinker with the cooking recipe to add more crisp or maybe bake it instead of frying. The second essential factor in wings is the sauce. It could be as easy as buying some unique sauce (sweet and spicy thai sauce for example) and totally changing the taste. There are limitless ways to make it yours.
I would suggest having different flavors at a meal. After you cook a whole batch, you can separate 1/3 and make it super spicy. You can have the other 1/3 be sweet and spicy and the remaining to be plain. With that you can cater to everyone's taste and it's easy to do.
Cooking the Wings
- Prepare chicken wings. Remove the tip.
- Beat an egg and prepare all-purpose flour.
- Add salt and pepper to flour.
- Dip chicken in egg then flour. Let it rest for 10 minutes.
- Heat oil. Make sure it's hot before starting to fry.
- Fry wings for around 13 minutes. Take it out when it's golden brown.
|Sriracha comic by the [oatmeal](http://theoatmeal.com/comics/sriracha).|
- Get a bowl. Place sauce.
- Place cooked wings.
- Flip chicken in bowl using tongs or rotate wrist in circular motion and feel like an experienced chef in a cooking show.
Ultra Hot Wing Sauce
If you want an ultra hot chicken wings, you can try the sauce recipe from the food network. It's half a cup of hot sauce, half cup of butter, half a teaspoon of lemon juice and one teaspoon of basil leaves. That yields about a cup. I didn't have hot sauce so I substituted with Sriracha. I also substituted thyme for basil and light margarine for butter.
Holy cow! It felt like the Superman used laser vision in my tongue. It's way over my tolerance so I added half a cup of tomato ketchup and two tablespoons of sugar along with 2 tablespoons of water. I have no exact reason for that particular combination (I am a computer scientist not a food scientist) but it did seem to tone it down. It's still makes you sweat but it won't incinerate your tongue by any means.
I hope you enjoy this recipe as I do enjoy cooking it every once in a while. Enjoy!