RCI-MT.004.0027.001
Atomic Chicken Wings
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group]
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- chicken wings cut up4 poundswashed thoroughly wing tips removed
- bottle hot sauce1 large
- cube butter1 unit
- smoke hickory flavor2 tablespoons
- 1 tablespoon
- 1¼ teaspoons
- ¼ teaspoon
- ¼ teaspoon
- 3 cups
Method
1
Pat the chicken wings dry with paper towels and place them in a large bowl, ensuring they are thoroughly dried to promote crispy skin during frying.
2
Heat the oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C), using a thermometer to monitor the temperature accurately.
3
Working in batches to avoid overcrowding, carefully place the wings into the hot oil and fry until golden brown and cooked through, about 12–15 minutes per batch.
15 minutes
4
Remove the wings with a slotted spoon and drain them on a paper towel-lined plate.
5
In a small saucepan, combine the hot sauce, butter, hickory smoke flavor, Worcestershire sauce, crushed garlic, salt, and pepper over medium heat.
3 minutes
6
Stir the sauce frequently until the butter is completely melted and all ingredients are evenly blended, about 2–3 minutes.
7
Place the drained fried wings in a large mixing bowl and pour the hot sauce mixture over them.
8
Toss the wings thoroughly until they are completely coated in the atomic sauce, working in batches if needed to ensure even coverage.
9
Transfer the sauced wings to a serving platter and serve immediately while still hot, with extra sauce on the side if desired.