by Chef James
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Chef James's Notes:
Expand3 cups water Ask a question about this ingredient
5 tablespoons kosher salt Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
4 garlic cloves, smashed Ask a question about this ingredient
6 sprigs fresh thyme or 1 tsp dry thyme Ask a question about this ingredient
2-3 pounds chicken wings Ask a question about this ingredient
1/4 cup Frank's Red Hot Ask a question about this ingredient
1/4 cup Frank's Red Hot Ask a question about this ingredient
4 tablespoons butter, cut into small pieces Ask a question about this ingredient
Combine the water, sugar and salt in bowl and whisk until disolved. Add the hot sauce, garlic, thyme and chicken wings. Cover the bowl and place in the refrigerator overnight, up to 48 hours.
Ask a question about this stepTransfer the chicken wings and brine to a medium sauce pot. If the wings are not completely covered, add water to the pot until they are. Place the pot on the stove over high heat and bring to a boil. When the pot reaches a boil, turn off the heat and allow the wings to cool in the liquid for 15 minutes. Remove the wings from the liquid and store in the refrigerator, covered, until ready to serve.
Ask a question about this stepTo serve, remove the chicken from the refrigerator and set aside at room temperature while you prepare the oil and sauce. Place a large saute pan on the stove and full with canola or vegetable oil to a depth of approximately 3/4 inch. Turn the heat to medium.
Ask a question about this stepPour the hot sauce into a small sauce pot and place over high heat. Add the butter and whisk until melted and fully incorporated. Transfer the mixture to a large mixing bowl or a second large saute pan and hold next to the stove.
Ask a question about this stepPlace the flour in a mixing bowl or baking pan and season well with salt and pepper. Roll the chicken wings in the flour to coat completely. To test the oil sprinkle a pinch of flour into the pan. If the oil sizzles immediately it is ready to fry. Remove the wings from the flour one-by-one and pat off any of the excess flour. Carefully place the chicken in the hot oil- the oil should only come half way up the side of the wing.
Ask a question about this stepLet the wings cook until golden brown, 1-2 mintues, then turn with a pair of tongs and brown again on the second side. Transfer the browned wings to the bowl of hot sauce. Keep the pan of oil full of wings but try not to let the wings touch one another. Every time you remove one wing, replace it with another until the wings have been browned.
Ask a question about this stepToss all of the wings in the bowl coat with the sauce and serve immediately.
Ask a question about this stepLeave the oil to cool on top of the stove. When cooled, pour the oil into a bottle with a screw on lid and discard.
Ask a question about this stepWow, if this works for me will you be my new best friend? I'll comment back when I try. I never fry in my home, many of the reasons you noted above. But man do I love wings.
You're on! Look forward to hearing how it goes
Fany is the author of My Sweet Mexico and Paletas.
OK, checking back in... Awesome recipe. I made them for the Super Bowl game and they tasted amazing. I felt that the recipe was great for me because frying really turns me off. The brining and poaching were genius. Managebale quick frying that didnt want to make me scream. They turned out like your picture, which is a major coup for me (simple home cook, here) I didnt have a can for the oil. so left the pan until co,pletewly cooled and poured into a large ziploc bag) and viola! The technique has made me think of other ways to present & flavor the wings. Well done, Bestie!