I have cooked many wings in my day. From brining, coating, pre baking, you name it. This is my favorite way to prepare Chicken Wings and my favorite Hot Wing Sauce. It's simple and straightforward producing a crisp and juicy Chicken Wing paired with a flavorful hot sauce.
Category
Chicken Wings
Corey Piersol
Ingredients
Vegetable Oil, fill 10” cast iron skillet ¼ way full
Chicken Wings, thawed
Butter ¼ cup butter
1 cup Franks Hot Sauce
1 ½ tbsp Cajun Seasoning
Dash of Crushed Red Pepper
1 Bunch of Celery, cleaned and cut into long pieces for dipping
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tsp dried dill weed
1/2 tsp dried parsley
1/2 tsp dried chives
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
CHICKEN WINGS AND SAUCE
RANCH DRESSING
Directions
Thaw Wings. Do not put Frozen wings in oil. This will cause the oil to literally erupt and overflow into your fire causing a grease fire. This is how Fried Turkeys cause house fires...
Heat oil to approximately 400 degrees.
Add in chicken wings making sure not to overflow. 18 wings in a 10” dutch oven.
Fry until lightly browned. Do not cook all the way through.
Move to grill grate. Try to shake before placing on the grill. The Oil will cause a quick flare up. Grill until you get a nice char. The time it takes to get a char will likely finish cooking the chicken wing.
Dip wings into Hot Sauce.
Return to the grill. Grill until desired amount of texture or char is achieved.
Serve immediately.