I always test out my new recipes before I decide whether or not to serve them to company by getting feedback from family and friends. I wanted to come up with a better tasting chicken wing that didn't taste like spicy shoe leather. I set out to make a moist and tender wing, one that would knock your socks off! After some trials, I found a way to make the perfect tasting wing. The secret is to marinate them in buttermilk for two days. The acid in the buttermilk breaks down the protein in the meat, rendering it soft and juicy. Warning: These wings are not for the faint of heart or little kids. They have a kick better than the Giants' goal kicker. Enjoy the game!
Serves 6 to 8

Ingredients

  • 6 pounds chicken wings, cut up (36)
  • 2 1/2 cups canola oil
Marinade:
  • 1 quart buttermilk
  • 1/4 cup Tabasco or hot sauce
  • 1 tsp. cayenne pepper
Sauce:
  • 1 Tbsp. unsalted butter
  • 2 cups Frank's Louisiana RedHot sauce
  • 4 Tbsp. Tabasco or hot sauce
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. + 1 tsp. apple cider vinegar
Coating for chicken wings:
  • 8 Tbsp. cornstarch
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • 1 tsp. garlic powder

Directions


Place the chicken wings in a non-reactive bowl or large zip-top bag. In a separate bowl, combine buttermilk, Tabasco and cayenne pepper; whisk well. Pour the buttermilk mixture over the wings and mix to coat. Seal tightly and refrigerate for two days.

When you are ready to prepare the wings, drain them in a colander in the sink, letting the marinade drip off. Place a baking rack over a rimmed baking sheet. Using tongs, line up the chicken wings and let air dry for 45 minutes.

While the wings are drying, prepare the sauce. Melt the butter in a saucepan, then add Frank's hot sauce, Tabasco, brown sugar and apple cider vinegar. Bring to just under a boil. Turn off the heat and set aside.

Preheat oven to 200°.

In a bowl, whisk together cornstarch, black pepper, salt and garlic powder. On a large baking sheet, spread out as many wings as will fit. Sprinkle the cornstarch mixture over the wings and shake the pan back and forth to coat the wings. If you don't have enough coating make up another batch.

Heat the canola oil in a heavy skillet over medium-high heat to 360°. Fry the wings without crowding them in the pan until golden and crisp, about 10 to 15 minutes. Transfer to baking sheet and keep warm in the oven. Finish frying the rest of the wings. (You can make the wings ahead up to this point. The wings without sauce can kept warm in the oven for up to 1 1/2 hours.) When you are ready to serve them, bring the sauce to just under a boil. Pour over the wings and toss to coat the wings well, and serve.

Keep reading: Cristina Ferrare's Super Bowl Menu
Published 01/31/2012

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