How to Make Hot Wings

The secret here, as is so often the case in life; is butter.

Who would have considered deep frying something, and then topping it with butter!?!

Well, somebody did, way back in the day, and when they added hot sauce to that sinful mix, the hot wing was born.

Here is a very simple, very easy and very tasty recipe for a basic hot wing – perfect game day food. Once you get the hang of this basic version, you can (and will) experiment with your own sauce and spice blends, inventing your own perfect hot wing - but you have to start somewhere, and this is as good a place as any to embark on this journey to hot wing heaven.

Hot Wing Recipe

• 2 lbs of chicken wings – split or as a whole wing, as you prefer (split is a bit easier to handle and requires a bit less oil to cover.
• Corn starch (if desired)
  
• A scant quarter cup of hot sauce of your choice - 2 classics to start out with are Tabasco or a Louisiana style (but use whatever you like)
• A scant quarter cup of butter
• Blue cheese dipping sauce (if desired) (crumbled blue cheese mixed into sour cream – about 2 parts sour cream to 1 part cheese - with a spoonful of mayo to even it out and a squeeze of lemon juice for tartness)
• Carrot and celery sticks as garnish/side
• Oil for frying

1. Heat a deep fryer up to 350, or heat up to 350 enough vegetable oil to cover the wings in a heavy skillet or pot (make sure that this is completely stable and away from the hands of kids before trying the stove-top method).
2. Dredge the wings in corn starch and shake off any excess. The corn starch will help to make the wings crispy and chewy. If you don't have any corn starch, you can omit this step.
   
3. When the oil is hot, gently slide your wings into the oil. If you didn't use corn starch, to keep the oil splatter down to a minimum, dry the wings with a paper towel before placing into the oil.
4. Fry the wings until cooked through and golden brown. The time required will vary depending on the size of the wing and the exact temperature of the oil. Feel free to take a wing out and cut into it as a tester if at all in doubt. About 10 minutes or so. Everyone prefers their wings done to different degrees, but I feel that it is hard to overcook a hot wing, very much liking the crispy-chewy-browned versions myself.
5. When the wings are finished, use a slotted spoon or a pair of chef’s tongs to take the wings out of the oil and then blot them dry on paper towels
6. Transfer the wings to a bowl large enough to hold them all comfortably, and toss in the butter and the hot sauce.
7. Shake the wings around to melt the butter and to mix in the sauce. When the butter has all melted and the wings are well coated, transfer to a serving plate and serve garnished with the carrot and celery sticks and with dipping sauce of your choice.

Enjoy.

P.S. Serve these with deep fried cheese sticks and you’ll be a hero to any and all sports watching couch potatoes!