Super Bowl Chicken Wings (02.05.16)
By Chef Vaughn
Pre Heat oven to 350 degrees
- 12 Chicken Wings (single joint) or 12 cubes of boneless thigh meat
- 3 C Fry Oil (any oil will do)
- 1/4 C Franks Red Hot Sauce
- 1/4 C Sweet Chili Sauce
- 1/4 C Brown Sugar
- 1/2 Cube Butter
- 1T Chopped Garlic
- Dash Fresh Ground Pepper
- Salt to taste
Blue Cheese dipping sauce
- 4 oz Crumbled Blue Cheese
- 1/2 C Mayonnaise
- Dash of Garlic Powder
- Salt and Pepper to taste
Cut the wings between the joints (2 joints typically per wing) wash and DRY very good with a dish towel (this is so when you put into the hot oil it won’t splash spit on you). Cook until brown… usually this is when the bubbles in the oil are diminished considerably, about 3 to 5 minutes.
Remove from oil and put on another towel to have the excess fat drain off.
Toss in the sauce mixture above and put on a pan to finish cooking in the oven for about 10 minutes. OR you can finish cooking them on the grill if you prefer a little more grilled flavor.
Wings are done when the meat separates from the bone easily. It is hard to get a good temperature read with such a small piece of meat to work with…so saying internal temperature of 165 degrees does not help here.
Mix all the ingredients for the Blue Cheese dipping sauce
Put all on a serving platter and serve with celery tops and sticks