The last time I got our meat box from Meadowhaven Farms, it had a package of chicken wings in it. Normally, I wouldn’t go out of my way to search out and purchase free range organic chicken wings and just save them as one of those things to find and enjoy when out to eat (although finding one gluten-free might be a bit harder). Since it was already in there, I figured we’d save it for a weekend and fry them up.
We do have a fancy Waring Pro fryer but you could bake your wings in the oven as well to cook them and the toss with the sauce. There are a few schools of thought to making wings: fry them, toss with sauce, and serve OR fry them, toss with sauce, and bake briefly to “lock in” the sauce. In our experience, the baking soggified (I cannot think of a better word other than “uncrispified” which, incidentally, is also not a real word) the wings a bit but that could have been the exception and not the rule.
If you get whole wings from your local farmer or butcher, it’s pretty easy to cut them up. First, snip of the wing tips. Please, for the love of homemade margaritas, do not throw them away. Put them in your freezer in your stock bag to toss in your pot the next time you make stock. Then, cut the other two pieces in half at the joint. You will then have the drumstick part and the wing part. (My favorites are the drumsticks and these free-range ones were SO meaty and delicious.)
If you’re going to fry them, simply coat in an even layer of arrowroot and then fry to your fryer’s instructions (we fried at 365F). For the meatier pieces we fried for 7 minutes, and the others were 5 minutes. Transfer to a paper towel to drain once fried. Toss and coat with my magic wing sauce and eat. All of them. Even though you keep meaning to stop after the next one and you look like a crazy person slathered in hot sauce when you’re finished.
Sweet and Spicy Whiskey Chicken Wing Sauce
- 2 tbsp whiskey of your choice (We used our good friend Jack Daniels)
- 1/2 c. Red Hot sauce
- 1 tbsp ketchup
- 1 tbsp dijon mustard
- 3 tbsp honey
- 1 tbsp Worcestershire sauce
- 3 tbsp melted butter
- 1 tbsp organic grape jelly (I KNOW this seems weird. BUT it’s my magic ingredient and adds a special sweetness that is perfect with the spicy hot sauce. Just trust me.)
Simply whisk all above ingredients to make the sauce, coat your cooked chicken wings, let sit for 1-2 minutes to absorb, then eat. You can also choose to stick them in the oven for 5 minutes at 400 after applying sauce.