I've always wanted to make homemade wings but just haven't come across a recipe I wanted to try. That is, until I caught an episode of Rachel Ray's show a few days ago. She made these awesome hot wings and they are crispy just like I like them! So, of course, I had to try them and tonight was the night.
They are certainly awesome! I'm taking the leftovers into work tomorrow to share with my cubemate. She and I tend to do this alot these days and it saves us both from having to worry about what we'll be having for lunch!
3-4 pounds chicken drummers or cut chicken wings
Frying oil, such as vegetable or canola oil
Carrot and celery sticks
For the chicken coating:
1 cup cayenne pepper sauce, such as Texas Pete or Frank’s Red Hot
2 cups flour
1 tablespoon poultry seasoning
1 tablespoon sweet paprika
1/2 tablespoon dry mustard
1 teaspoon baking powder
Salt and pepper
For the ranch dipper:
1 cup sour cream
1/2 cup buttermilk
1 tablespoon lemon juice or white wine vinegar (a splash)
1 clove garlic, grated or pasted
Salt and pepper
1 cup blue cheese crumbles
3 tablespoons fresh herbs, finely chopped, such as chives, dill and parsley
Place the chicken pieces in a large stockpot and cover with water. Bring the water to a boil, par-boil for 10 minutes, then drain and pat the chicken dry.
Cool the chicken and toss it in hot sauce to coat, then toss with flour seasoned with spices to coat. Toss the chicken once more in the hot sauce and the flour. Fry in batches over medium to medium-high heat in 3 inches of hot oil, 350°F, until very crisp, 5-6 minutes.
Combine the dressing ingredients and serve as a dipper for the vegetable spears (such as carrot and celery sticks) and chicken.