It's time for some more wings.
And I'm actually going to be doing them a way that I don't think I've done
a video on before, which is frying them. Deep, frying them in oil.
Now, a lot of places or people will batter them or dust them with something.
We're not going to do that.
In fact, one of the traditional ways to make buffalo wings is you just fry them.
You don't add anything to them at that point.
It's when you toss them in the sauce or any other seasoning,
that's when they get their flavor.
But if you want to do this in a batter or some sort of dusting
of flour or cornstarch, that's okay to do, too.
It's different than this, though, because we're going to be going in naked.
First, though, I want to get a dipping sauce ready and we're just going
to be doing a really basic one here, a little bit of an eyeball sauce.
Basically, we're not going to measure this super precisely.
We're going to start with, I don't know, maybe a quarter
cup of mayonnaise.
And we're going to do about the same of sour cream, about a quarter cup.
And add a good pinch of salt to this.
And now for some gorgonzola, or blue cheese crumbles.
We're just going to break some in here as much as you want, really.
I know this may be, what, two or three tablespoons?
It's really just to get enough flavor in there.
I'm going to take my whisk, mix everything together here.
And if you can, break up any of those large crumbles
of that gorgonzola or blue cheese. Might feel
that there with the whisk or a spoon or fork or whatever you're using.
And if you get any blue cheese stuck in your whisk, just get a fork
and knock it out of there.
All right. That's looking good.
Let's get our wings out here.
So here are my wings.
It is a mixture of flats and drummies.
Now, these have been air drying in the refrigerator for about 3 hours.
I like to do that. Just put them on a rack in a tray.
Just helps that skin lose the moisture.
That helps when you're baking them or smoking them.
But also when you're going to fry them or deep fry them because
then you don't have as much water moisture there
that's going to interact with the oil and cause a lot of bubbling.
You'll still have some, but this helps with that.
So my oil is at 375 degrees.
I want to keep it between 350 and 375.
And we're going to head over to the stove, fry these up until they're golden brown
and also you want that temperature to be 165 or above.
Wings can take a higher temperature.
I will often do these two 175 180 some people even taking up to 190.
Really, they can handle it.
But I'm shooting for about 175 degrees or so.
All right.
Let's head over to the stove and fry these up.
Gonna go ahead and get some drummies in first here.
And I'm using my cast iron Dutch oven here.
The smaller one. Looking good, starting to get brown there.
But we have quite a ways to go.
And when the wings come out of here, they're going to go on to a tray
with a cooling rack to let that oil drip off.
All right.
We've been going about 8 minutes here.
Let's get one of these and just check the temp real quickly.
Got nice color on them.
That is showing 191 these are ready.
And if you cook ones that are about the same size at the same time
in the same batch, you don't have to check each individual one all the time.
But if you're not sure, go ahead and check them.
Let's get some flats in here.
These usually cook more quickly.
All right.
I'm going to finish frying up the rest of these
and then we're going to sauce them.
So right over behind me there, you're going to see our chicken
wings. They’re on the rack. They're just finished.
Now, if you're doing a bunch of wings like I was doing right there
and you want to keep them warm, just put them in the oven
as you take them out on that rack, just have your oven set to warm.
It'll keep them nice and warm.
And then when it's time to mix them with the sauce, everybody's going to be good.
So let's get our sauce ready that we're going to toss these in.
Now, this is going to be a mixture of two things.
I'm going to use a barbecue sauce and a hot sauce.
This is really anything you want it to be.
You pick what you want to go on the wings.
One of the sources I'm using is this Rib Rack Hatch Chile barbecue sauce.
I'm just going to add, maybe a quarter cup into here.
Next up is Woos Ultimate Hot Sauce.
This is right now my favorite hot sauce.
It is fantastic.
We're going to add about three tablespoons.
Just want to mix this together here.
And again, you could use Frank's red hot sauce, make traditional
buffalo wings or change it up like this.
Let's get a little taste of that.
Oh. Ooh, that's really nice.
Some of that barbecue flavor with some heat with that
and heat from the hot sauce with great flavor.
All right, let's get our wings over here,
toss them in this, plate them up, and have a taste.
Now, if you did not want to
sauce these, you definitely would salt and pepper them.
Really right after they come out of the oven and they're nice and warm,
you got a little bit of that oil still on them.
Hit them with salt and pepper. Any seasoning you want.
I'm also going to add some more seasoning to this before we get the sauce on here.
I'm going to hit these with some Simply Marvelous Spicy Apple rub.
Just a little shake here.
Toss everybody around, get those from the bottom.
Come up to the top here.
Now it's time for sauce.
Just going to get everybody in here coated.
Get in there, toss everybody around, get some sauce.
And I don't like my wings swimming in sauce.
I just like a nice coating on them,
just like that.
Let's go ahead and plate these up and have a taste.
We're just going to go ahead and
get all our nice wings on a plate
here.
Try and make it look pretty.
I can tell you they smell great.
When is YouTube going to come out with smell of vision?
I really need that.
I think that's a good amount.
Let's get our dipping sauce out and dive in.
So here's our plate of wings.
I've got some of that blue cheese dipping sauce or gorgonzola dipping sauce.
Gorgonzola blue cheese.
I mean, you call it what you want.
I'm calling it blue cheese dipping sauce.
And I'm just going to grab a nice
drummy right here and I'm going to taste one without any dip.
So here we go.
That is really, really good.
This is so easy to just eat right down to the bone here on these.
Now, some with a little bit of that blue cheese dip.
There we go.
That's such a refreshing contrast to the heat in the wings.
The wings are not super hot.
I did not use a super, super hot hot sauce.
I really love that ultimate hot sauce from Woos because it's
got a great balance of heat and flavor.
They make hotter ones and I might make some wings with those,
but to me, this is a great thing to have this little contrast here.
Just fantastic wings.
At the 350 to 375 oil temperature that I had,
the drummies took about 8 to 12 minutes, depending on the size.
The flats took anywhere from 5 to 8 minutes.
But every stove is going to be different.
Every pot is going to be different.
I used a cast iron Dutch oven.
You really have to measure the temp and get it to the temperature you want
and the doneness you want.
And I'm totally happy with the way these came out.