That Moment When... {Who Dat Hot Wings}

So.  Wings and football.

A classic pair.

I've been experimenting with hot wings since The Boy loves them.
Working on a few cooking methods.  And a sauce using two of my favorite Louisiana products: Cajun Power Garlic Sauce and Louisiana Hot Sauce.
(My most favorite Louisiana products would be Zatarain's Creole Mustard and Community Coffee)

When I tell you we've been eating a lot of wings, I'm not kidding.

Only every time we've had wings, the Saints have lost.
The week I gave wings a rest, the Saints won.

I was starting to think that my hot wings had bad ju-ju.

Last Sunday no wings came out of my kitchen.
And the Saints lost anyway.

~*~*~*~

These wings were fried "naked."  We liked them, but they weren't the favorite.

I tried baking the wings.  The adults liked these the most.  The chicken turned out more tender and fall-off-the-bone than the other cooking methods.  Still had that crispy exterior going on too. Baking is also the healthier way to go.  And no babysitting a deep fryer.  Bonus!

I know the standard is blue cheese dressing but I like a bowl of the remaining hot wing sauce instead.

Last, was frying them breaded.  This was my son's favorite.  The adult's least favorite.  He liked them because they are more like fried chicken.  I did not like the extra mess.  Extra calories too.  Although, let's be real.  When I'm eating wings, sitting on my butt yelling at the Saints in front of the tv, I'm not much into calorie counts.

Print It!

Who Dat Hot Wings
3 ways

For the wing sauce:
1 stick butter
7-8 Tbsp Louisiana brand hot sauce
4 Tbsp Cajun Power Garlic Sauce

For the wings:
1. Fried Naked
vegetable oil
deep fryer
3 lbs chicken wings

Heat oil to 375 F in a deep fryer.  While the oil is heating, remove and discard the tips of the wings and cut apart the drumette and wingette at the joint.  Pat the wings dry.

When the oil is hot, add a few wings at a time to the fryer, being careful not to crowd them.  Fry for about 10 minutes, or until internal temperature is 165 F in the thickest part of the meat.  Remove from fryer, drain briefly on paper towels.  Place in a large bowl with wing sauce and toss to coat.

2. Fried Breaded
vegetable oil
deep fryer
3 lbs chicken wings
1 cup buttermilk
1 cup flour
1 1/2 cups panko breadcrumbs
2 tsp salt
1 tsp black pepper

Heat oil to 375 F in a deep fryer.  Remove and discard the tips of the wings and cut apart the drumette and wingette at the joint.  Place the wings in buttermilk.

Mix together the flour, panko, salt, and pepper.  Dredge wings in breading mixture and fry for 12-15 minutes, or until internal temperature is 165 F in the thickest part of the meat.  Remove from fryer, drain briefly on paper towels.  Place in a large bowl with wing sauce and toss to coat.

3. Baked
3 lbs chicken wings
4 teaspoons vegetable oil
1 1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 400 F.  Remove and discard the tips of the wings and cut apart the drumette and wingette at the joint.  Place the wings in a large bowl.  Toss with vegetable oil.  Season with salt and pepper and toss again.

Place wire racks on two large sheet pans.  Spread out wings between the two pans and bake for about 50 minutes, or until internal temperature is 165 F and the skin is crispy.  Remove from oven, place in a large bowl with wing sauce and toss to coat.



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