You Want Some of This?!

Who doesn't love chicken wings? Seriously.

Let's face it, the wing is the tastiest part of the chicken meat and cooked at high heat and tossed with the right kind of sticky-spicy sauce, they're the ultimate crowd-pleaser. The kicker though is that traditional style is deep fried. But what if you're trying to avoid deep fried foods, or simply don't have a deep fryer? Well, I've learned a few tricks that can mimic the deep frying texture, and you would never know the difference. I've also perfected this with french fries, but more on that in another post.

Traditional restaurant-style wings are so delicious because they're tossed in a basic dry mix (usually some variation of flour, salt, cornmeal, cornflake crumbs, etc.), deep fried and then the second they come out of the oil, tossed in a sauce and voila. Here's Brad's way:

BRAD'S ULTIMATE BBQ CHICKEN WINGS

(16-20) Split wings or drummets; SAUCE: 3/4 cup chicken & rib BBQ sauce; 1/4 cup Frank's Red Hot; big splash ketchup; big dashes of chile powder, cayenne pepper and coarse salt; BATTER: 1/2 cup flour; 1/2 cup corn flake crumbs; salt; oil

Mix the batter ingredients (except the oil) in a bowl. Pour big splashes of oil over the wings. Prepare a baking dish, preheat 400, and toss the wings in the batter (about 4 at a time) and layer on the dish. Bake for 20 minutes.

Meanwhile, mix the sauce ingredients together, prepare your side if you're making one, and prep the BBQ and preheat 400. Oil the grill. Brush wings all over with the sauce and BBQ turning every 4-5 minutes for about 15-18 minutes. Check the largest wing to make sure there's no pink at the bone.

So decadent, so delicious. Great with a salad. Salad in the pic above is orange bell pepper, romaine, cremini mushroom, feta with a basic lemon (zest and juice), olive oil, S&P dressing.