SUPER CRISPY SUPERBOWL CHICKEN WINGS
(This is a recipe that will have ‘em worshiping the ground you walk on
during football season…heck, for any season or any reason!)
With only a few days under my belt, this neophyte blogger is taking baby-steps and probably will be for some time, however; I don’t want a week to go by without posting. I promised little snippets of happiness and I’m pulling out the big guns today because it is my wish that you to ‘follow’ my blog and stick around!
Superbowl Sunday is fast-approaching, so I’m divulging my most prized recipe for the crispiest chicken wings ever. They come out perfectly seasoned and are so crispy and delicious you won’t even want to dip them…yet a smattering of bleu cheese never hurt anybody.
Fresh chicken pieces
Salting the chicken 12 hours or overnight to remove moisture
Twice-frying the chicken- 8 min. at 275° to poach, drain on paper towels, then 2 min. at 375° to crisp
5 LBS. – Fresh chicken wings and drummettes (frozen wings contain too much moisture)
4 Tbsp. – Kosher salt
4 Cups- Canola or vegetable oil (Do not use olive oil as the smoke point is too low)
Place chicken in a large bowl, then sprinkle with salt and toss to coat. Transfer chicken pieces to a baking sheet and arrange in a single layer. Cover with plasticwrap and refrigerate for 12 hours.
When ready to cook, remove chicken pieces from refrigerator, pat completely dry with paper towels, and brush away all the salt. Let chicken sit at room temperature for 10 to 15 minutes.
Place oil in a large Dutch oven or stovetop deep fryer fitted with a thermometer. Heat on medium high until oil is 275 F (140 C).
Divide chicken into batches so that the pieces won’t crowd your pot. One batch at a time, fry for 8 minutes and keep the wings moving using a wooden spoon. Transfer each batch to a clean plate or baking sheet lined with paper towels.
Once all the chicken is done increase the heat to high and heat oil to 375 F (190C).
Again working in batches, fry chicken for 2 minutes, then transfer to a baking sheet lined with paper towels. The skin should be brown and crunchy and the meat should pull away from the bones with just a bit of resistance.
As each batch is transferred to the baking sheet, season it with salt and pepper. Transfer the chicken to a large bowl and, while the wings are still hot, pour your choice of sauce over the wings to coat or leave plain. Transfer to a serving platter.
Serve with traditional bleu cheese dressing, celery sticks and carrots. Makes 5 to 6 servings.
So, you’ve got time to bring the ingredients in-house, and remember to salt your chicken on Saturday to present the most crispiest of crisp chicken wings you’ve ever had in your life on Game Day.
Have fun, enjoy the game, and please comment on how you made out with your wings. GO GIANTS!
Hey, this weekend would also be the perfect time to read a bedtime story to the kids in your life. Why not give LUCCI- THE NO SMOOCHIE POOCHIE a go! E-mail me at firstname.lastname@example.org if you’d prefer the printed version.
[Credit: I found this recipe several years ago in a story titled “Want a great buffalo wing? Moisture is the enemy,” December 7, 2008 THE ASSOCIATED PRESS, Larry Crowe.]