Spicy is probably the most popular way to make a chicken wing, with the
Buffalo-style leading the flock. However, there's more than one way fly. And fry. Most of chicken wings taste
great either grilled or deep-fried (my preference) then simply tossed, while still hot, with a sauce. To start, deep
fry cleaned and dried wings in oil over medium heat, about 5-6 minutes. Then, use one of the following:
- Original Buffalo wings - For every pound of wings, mix 2 Tbsp. melted butter, 1 Tbsp Franks RedHot Sauce, and a dash of cider vinegar. Serve wings with Blue cheese dressing and celery sticks.
- Asian Spice - mix 1 Tbsp. sesame oil, 1 Tbsp soy sauce, 1 Tbsp chili sauce (sriracha or sambal) and 1 Tbsp sugar. Toss sauce with chicken wings.
- Barbecue - many people marinate meats in barbecue sauce before grilling or broiling. However, I prefer a fairly sweet barbecue sauce, which would end up burning too quickly. Instead, I grill wings that have been seasoned lightly with salt and pepper and lightly oiled with olive oil, then leave a barbecue sauce out for dipping.
- Italian Fried - Just like making oven-fried chicken, dip each wing in melted butter, then coat the wings with bread crumbs that have been generously seasoned with dried basil, oregano and Parmesan cheese. These wings are baked in an oven at 400 degres for 40 minutes. I love to serve these wings with fried mozzarella sticks and marinara sauce for dipping.
Anything you do to the rest of the whole chicken, you can do to the wings. Tandoori? Terikyaki? The options are endless.
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