I like my wings like I like my men: a little sweet, a little salty, tender on the inside but hot and spicy throughout.
What a tragedy it is to be in a bar, pub or on a dinner date and find that their wings (or your dining partner) are anything but (poultry and romance-wise)! Too many times I have munched down on what are supposed to be the ‘best wings ever’ only to find that they are overcooked and dry or worse, mushy and slimy. To add insult to injury, the sauce coating them plays it safe with the spice. Grandma may think it’s spicy but it holds no heat for me.
In a perfect world, a basket of chicken wings are delightfully hot. They are crispy on the outside with tender meat inside. Served with a cold beer and a mound of wet wipes, and you’ve got yourself one of the world’s perfect foods. That’s why, everyone needs this perfect wings recipe. First, they are cured in sugar and salt to not only season the meat but also take out some of the moisture, helping to make them crispy when coated in cornstarch and fried to crunchy perfection. You don’t have to coat these wings in my spicy garlic sauce if you don’t want to. You can use any combination of sauces you’d like, just don’t skimp on the curing and be sure to cook them twice: once to cook the juicy meat inside and a second time to get that crispy coating.
The Chicken Wings
Juicy chicken wings first baked then fried until crispy and tossed in a spicy garlic sauce. The best spicy garlic chicken wings around. #chicken #wings #garlic #spicy
- 2–3 tablespoons of melted butter
- 2–3 tablespoons of hot sauce (whichever is your favorite)
- 9–12 chicken wings
- 2 tsp of sea salt
- 2 tsp of sugar
- 1/2 cup of cornstarch
- 1/2 cup of flour
- your favorite wing sauce
- 4 cloves of garlic (minced)
- 4 tablespoons of apple cider vinegar
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1 tsp sugar
- 4 oz (120 ml) water
- 1–2 pats of butter (cold)
- Combine the salt and sugar together and mix well then sprinkle over whole chicken wings. Place over a grate or sieve with a container underneath to catch the liquid that drains off. Chill in the refrigerator for 2-6 hours.
- Rinse the salt and sugar off the chicken with water. Drain excess moisture off the chicken and pat dry.
- If the wings are whole, cut them into flats and drumettes. Leave the tips on the flats if you’d like, otherwise cut them off and discard.
- Toss the wing parts in melted butter and hot sauce.
- Place wings tossed with butter and hot sauce into a baking tray and bake in the oven at 220C/450F for 30 min.
- In a large mixing bowl, mix together flour, cornstarch, onion powder and garlic powder until thoroughly combined.
- Toss the baked wings in the juices of the pan and dip in the seasoned flour and cornstarch mixture. Toss until evenly coated.
- Fry in hot oil until crispy and slightly golden brown.
- Remove from oil, drain on paper towels and toss in your favorite wing sauce.
- Combine minced garlic, apple cider vinegar, cayenne pepper, salt, sugar and water.
- Mix together and heat in a saucepan over medium-high heat until reduced by half.
- Once reduced by half, turn off the heat and stir in 1-2 pats of cold butter until thoroughly combined. The sauce should thicken slightly.
- Drizzle over cooked chicken wings and toss until evenly coated.
- Category: Chicken
- Method: Frying
- Cuisine: Western
Keywords: Chicken Wings, garlic, spicy, fried
If you love wings, try my Saucy Oven-Baked Kung Pao Chicken Wings.