Sep 6, 2010

Wing Night

We were invited to wing night with family friends (thanks Porter's) and came home, knowing full well we would be making a batch right away. The perfect blend of sweet & heat. Sure enough, we bought 10 lbs of wings and made them. They were quickly gone. This next time we made 20 lbs of wings. I know. It sounds like a piggish amount, but it gave us yummy leftovers for those of us that woke up craving them the next morning. Try them and let me know what you think... how long did yours last?

World's Best Chicken Wings

Dip 10 lbs raw chicken wings in a flour mixture of:
2 cups flour
1 tbs salt
1 tbs pepper
1 tbs paprika
1 tbs garlic powder
Bake on parchment lined baking sheets at 350 degrees for about an hour. Then turn the oven up to 425 degrees and watch the magic happen. When they are crispy to your liking, turn them over and get them crispy on the other side. For some reason, crispy chicken fat/skin is more tolerable to me than floppy, undercooked skin. The flour mixture makes the sauce stick to the wings... an absolute must! Remove from pan and place in bowl. Drizzle and toss with the sauce below.

1 cup Franks Original Hot Sauce
2 cups brown sugar
Simmer together for a few minutes until sugar dissolves. Remove from heat. You won't need to call the family for dinner... they will already be gathered around. Serve with Coyote Ranch dressing (or your favorite).