“Stop settling for mushy hot wings delivered in tinfoil – These wings, known for their crispy golden-browned crust and juicy meat will have you crowing for more… “
Serves: 6-8 | Prep Time: 20 min | Cook Time: 1hr
Ingredients
- 3 pounds chicken drumsticks and flats
- Salt
- 2 Quarts Vegetable Oil
- 1 Cup Cornstarch
- 1/2 tsp Baking Powder
- 3/4 Cup milk
- 1 Tbsp butter
- Habgoblin Hot Sauce: Smoky Ghost
Tools
- Dutch Oven / Cast Iron Skillet
- Medium bowl
- Metal tongs
- Wire Rack / Paper towels
Smoky Ghost Wing-Sauce
Whisk 2 Tbsp of sauce to 1 Tbsp melted butter.
Directions
- On the stove-top, preferably using a Dutch oven or cast iron skillet, add oil until it measures at least 1 1/2 inches deep. Apply medium-high heat until oil temp reads at least 375 degrees.
- Create your batter by whisking the cornstarch, baking powder and milk until smooth.
- Working in batches of 8 pieces or less, dip the wings into the batter and carefully add to the hot oil. Try to maintain an oil temperature of at least 325 degrees with each batch, adjusting burner as necessary. Stir occasionally until wings appear golden-brown and crispy, about 5-10 minutes.
- Drain wings on a paper towel lined plate, or wire rack. Repeat step 3 until all wings have been cooked.
- In a medium bowl toss wings in Smoky Ghost Wing Sauce until completely covered. Transfer to plate. Garnish with cut celery, carrot sticks, and preferred dressing.
HOT TIPS
- A well ventilated kitchen space is recommended for this recipe.
- If you like your chicken crispy, prepare ahead of time by tossing thawed wings with 2 tsp of salt and spread into single layer on a rimmed baking sheet. Refrigerate uncovered overnight, or at least a couple hours. (This method of ‘dry brining’ will greatly assist the crispy outcome during frying)