CHICKEN WINGS-TWO WAYS
To me, chicken wings are a delicacy. That's not because they're rare-believe me when I tell you that I eat them often-but because they're probably my favorite part of the yard bird. Wings are unique because you get two experiences in one: a drumette and what I call the "flat." That's two handles on one piece of meat for you to hold on to and enjoy. Wings also take very little time to prepare and cook. All you have to know is that before you cook them you have to cut off the tip, which is attached to the outer flat part of the joint. Using kitchen shears is an easy way to just lop it off-or use a sharp knife-and if you don't feel like throwing them away, put the tips in your freezer for the next time someone's making stock or soup.
Number Of Ingredients 10
Steps:
- In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter. Set aside.
- Using a very sharp knife, cut each wing in half to separate the flat from the drumette. Wash the pieces well and pat them dry.
- Heat a heavy, deep skillet, preferably cast-iron, over high heat. Pour enough oil into the hot skillet to come halfway up the sides. Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350˚F).
- Using tongs, carefully place the chicken wings in the hot oil. Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.
- Transfer the wings to paper towels to drain. Then quickly place them in the bowl of sauce and toss until they are coated evenly. Get your favorite condiment (mine is ranch dressing) and a good cold beer (mine is Stella), and enjoy immediately.
- Heat a smoker to 250˚F.
- Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
- Wash the pieces well and pat them dry. Apply the rub liberally to each piece. Place the chicken pieces in an aluminum baking pan and place the pan in the smoker. Cook, uncovered, for 2 hours.
- Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker. Cook for 15 minutes. Remove. Eat the hell out of 'em.
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