SUPERBOWL WINGS

Ok... So I  know I'm a little late with my Superbowl entry but, Buffalo Wings. My father and brother Jake aka DJ Jayceeoh  were in town, so I served up a wing/guac fest for the boys.  Pops showed us both who the real man was, beating us to the last wing and shaming us with his superior appetite.

If you go to the store and buy some frozen pre-seasoned shit, you are a chump! Making Buffalo Wings from scratch (pretty much) is easy, fun, and a million times better.

Get yourself a couple pounds of chicken wings, a sharp cleaver and go to town. First, chop off the end of the wing and discard or reserve for stock. Then, chop the wing at the joint, giving yourself a little "drumlet" and the other wing portion.

After you get done prepping the wings. You must SEASON YOUR WINGS!  It could be really easy to think that all you need is the hot sauce you are going to slather the wings with, or you might think you can combine your seasoning witht he flour you will use to fry your wings.  In both cases you would be wrong.  When you are frying, it is always better to season your meat first.Season the wings with:

S+P

Chile Powder 

Hunganrian Hot Paprika

1 Packet Chicken Bouillon Powder (Goya Caldo De Pollo) 

Cayenne Powder

I purposely did not include any amounts on the above seasonings because you should go nuts with the seasoning.  Give yourself a nice healthy base of S+P, then add roughly proportionate amount of Chile Powder, Paprika, and Cayenne.  The Bouillon will ad some depth to the flavor.

When you are done seasoning the wings, out on the oil the get to temperature.  I use a wok but any large pot will work. After you have put on the oil, dredge the wings in flour fully covering all wings with a healthy coating.  You want to heat the oil until you see small wisps of smoke.  I like to drop one wing in to test the temperature and flavor.  After you get your test wings done and confirm you seasoning is on point, GET TO FRYING!

Fry your wings util the are golden brown and crispy.  If you are wondering how to tell if they are done or not, dont sweat it, if your oil is the right temperature and you fry them until they are a golden brown you will be safe.  If you are extra paranoid just take one wing out, and cut it open to be sure.

 

When you are done frying you wings,  toss them in a bowl with Frank's Buffalo Wing Sauce

its a good sauce if you want a real traditional Buffalo Wing taste.  Its not ridiculously hot, but there is definitely some heat.  I will embark on a mission to make my own sauce in the near future.  If you are curious, as I was, what the main difference between regular hot sauce and Buffalo sauce is..... BUTTER! 

Guacamole Coming Soon....