Hot BBQ Chicken Wings

Perfect to make for sports.  Pretty simple, probably less then an hour prep, cooking time, and clean up.

Sauce is primarily franks red hot, butter, a bit of soy, some jaleopeno, garlic, maybe some oil, and some salt.  Simmer all that, and then if you like a sweet hot bbq flavor, add some bbq to sweeten the sauce.  

I bread my chicken... I think the sauce sticks better, but if you prefer, you can make these naked.  Doesn't make any difference to me.  You can fry or bake.... once again doesn't make a difference to me.  If you are truly a wing person you know what the right answer is.... then Apply sauce and serve.

Ingredients

Chicken Wings or Drumlettes

1 standard bottle of franks Redhot

3 Clove of Garlic

3 Jalopenos

1 Packet of soy sauce from take out Chinese restaurnt

BBQ

Egg*

Flour*

Bread crumbs*

*For Breaded Wings

Personal preference when I fry chicken I usually try to form chicken Tenders.  I usually take a nice juicy yet perky chicken breast and slice it into the classic chicken finger shape and size.  I usually try to get them roughly the same size and thickness.  This allows the chicken to fry evenly annnnd hopefully allows you to avoid salmonella at the same time as you avoid overcooking the shit out of your chicken.

Two parts to this one.  Prep Work and the frying.   I am not trying to get food poisoning so be sure to be responsible with cleanliness.  Remember what touches what and if there is a question its not worth the risk.   

I make my breading first and put it into a shallow bowl.  Made up of flour, bread crumbs, garlic power, whatever dried herbs I have on hand. Salt, pepper and some love.  Exact ratio is never the same but about half flour half bread crumbs, everything else just season to taste.

Cut your chicken breast into whatever size you want you tenders to be and store out of the way

Beat an egg or two depending how much chicken you have.  I add a dash of olive oil to the egg as well as a splash water and beat well.

Dip the chicken in the egg mixture, let some of the egg mix drip off and throw the chicken into the mixing bowl.  Roll it around until well breaded and put the chicken onto an oiled tray

FRYING

Pay attention, pay attention pay attention.  Don't burn yourself or the house or the dogs that seem to always like to be in the kitchen. Then practice frying, eventually you get a feel for it and can fry anything.  I use a cast iron skillet that I fill up  with 1-2 inches of vegetable oil.  I get that oil nice and hot.  When a pinch of flour will bubble and sizzle you are probably ready to fry the chicken.  

Carefully put your chicken into the boiling oil.  It should start to fry and look like the above picture instantly.  For chicken finger sized piece of chicken I have found about 6 minutes is enough in Oil. Keep an eye on how much chicken you are frying at one time.  Too much can drop the oil temperature and you will lose that crispiness.

Carefully put your chicken into the boiling oil.  It should start to fry and look like the above picture instantly.  For chicken finger sized piece of chicken I have found about 6 minutes is enough in Oil.

Ingredients

Chicken (I use two breasts from a big breasted chicken for two people)

Vegetable Oil (enough for two inches in your skillet)

flour

bread crumbs

herbs & spices

2 Eggs

tbs olive oil

This is the wing option for the health conscious.  No breading, no carbs, and no deep frying.  Still tastes pretty darn good.

Ingredients

Chicken wings/drumlettes

Garlic Powder

Salt & pepper

Butter

Parmesan

Method

Season wings with garlic powder, salt, pepper

Bake your chicken (time will vary based on size and if the wings are frozen) 

Remove from the oven and coat in melted butter

Cover in Parmesan Cheese

Bake for another 5-10 minutes to get a crispy exterior with melted Parmesan

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