Ring-a-ding Wing

Beginning today is the event that many people wait all year for: The NCAA Basketball Tourney. If you are hosting a party this weekend, you should be able to provide ample snacks for your guests. While chips and dips are good, many guests will arrive expecting that classic sporting food: chicken wings. And good ones.

It’s important that you do not disappoint.

Because it is going to be a long weekend, you might want a little variety in your wing selections. Below I’ll show you how to master three different kinds of wings. Do you have to make all three? Of course not. You can make just one and if your friends don’t like it you can tell them to take a hike.

Before we get to the wing making, we need to prep the wings. You could even do this the night before if you are a planner.

Prepping The Wings

When you buy wings, they will most likely be in the shape of, well, a wing. But most people want the wings cut into the sections they find in bars. This is a two step process.

First, find the joint between the wing tip and the rest of the wing and slice off the tip (I shivered when I wrote that). It shouldn’t take a lot of pressure if you find the right spot.

Second, split the wing in half so you have a wing and a drumstick. Both of these cuts are very easy if you can find the joint. If you can’t you will be hacking through bone which is fine as long as you are very strong.

After your wings are prepped, they are ready to go if you want to make one of these:

Yield
36 wings
Prep Time
Total Time

Just a moment please...

Yum

Three Chicken Wing Variations

Three recipes for chicken wings that will rock your game time.

Ingredients

Dry Rub Wings (courtesy of Young and Hungry).

12 wing pieces (obviously this recipe is scalable.)
1 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon chili powder
1/2 Teaspoon garlic powder
1/2 Teaspoon pepper
3/4 Teaspoon oregano

Old Faithful Hot Wings:

12 wing pieces
1 Cup Frank's Red Hot Wings sauce
2 Tablespoons melted butter
1 Teaspoon tomato paste (optional)

Killer Honey Mustard

12 wings
1 small onion, finely chopped
2 Tablespoons butter
1 Teaspoon chili powder
2 Tablespoons mustard
1/3 Cup honey
Pinch salt
Pinch pepper
Print Recipe  

Directions

1) To cut wings in half, find the joint between the wing tip and the rest of the wing and slice off the wing tip. It shouldn’t take a lot of pressure if you find the right spot. Then split the wing in half so you have a wing and a drumstick. Both of these cuts are very easy if you can find the joint. If you can’t you will be hacking through bone which is fine as long as you are very strong.

For dry rub, Just mix up your rub and smear it on your wings really good. Don’t be afraid to slather.

Bake wings at 350 degrees F for about an hour.

For frying:
you would ideally marinate the wings in buttermilk overnight or If you aren’t a planner, you could just soak them in milk for a few hours before frying.

For traditional sauce:
Melt your butter and mix it in with your hot sauce. This will give the sauce a little extra flavor. Don’t worry if the butter solidifies. It will melt right away when it hits the hot wings.

For honey mustard:
In a small sauce pan, sauté your onions in the butter until they turn translucent, then add your chili pepper and cook for a few more minutes until your onions start to brown. Add your mustard, honey, salt and pepper, and cook on low for 10 minutes. Then remove from the heat.

Remove wings from buttermilk and give them a quick dip in flour.

Next, fry them in the oil of your choice. Work in batches depending on your pot size. You don’t want to overcrowd the wings. It will take about 10 minutes per batch and as soon as the wings come out sauce them in whichever sauce you want.

These wings are the easiest. Just mix up your rub and smear it on your wings really good. Don’t be afraid to slather.

These smell like football.

Simple is good.

Cook these guys at 350 for about an hour.

Frying Wings

If you are making fried wings (you should), you would ideally marinate the wings in buttermilk overnight.

If you aren’t a planner, you could just soak them in milk for a few hours before frying.

Soak before you fry.

Soak before you fry.

While these are soaking, let’s make our two other kinds of sauces: Traditional hot wing sauce, and a killer honey mustard sauce.

Melt your butter and mix it in with your hot sauce. This will give the sauce a little extra flavor. Don’t worry if the butter solidifies. It will melt right away when it hits the hot wings.

NOTE: I’ve tried to make my sauce from scratch using tomato paste, hot sauce, etc… but at the end of the day Frank’s wing sauce is pretty damn good. Just go with it and save yourself some time.

In the wing world this is your old '72 Ford that still runs.

In the wing world this is your old ’72 Ford that still runs.

There is one more sauce we need to make, which is:

In a small sauce pan, sauté your onions in the butter until they turn translucent, then add your chili pepper and cook for a few more minutes until your onions start to brown. Add your mustard, honey, salt and pepper, and cook on low for 10 minutes. Then remove from the heat.

This is the hardest sauce. It's not that hard.

This is the hardest sauce but tt’s not that hard.

Remember those wings in the milk? Excellent. You haven’t lost your mind.

Take them out of the milk and give them a quick dip in flour. No need to spice up the flour because we are going to coat these guys in sauce at the end.

Floured and ready for a hot bath.

Floured and ready for a hot bath.

After you flour the wings, fry them in the oil of your choice. I prefer canola. You want enough oil to completely submerge the wings, also known as deep frying. If you’ve never deep-fried anything before, maybe you should spend some time re-evaluating your life choices.

When frying, work in batches depending on your pot size. You don’t want to overcrowd the wings. Wings like their room.

It will take about 10 minutes per batch and as soon as the wings come out sauce them in whichever sauce you want.

Wings meet their fate.

These smell like March Madness.

I served the honey mustard next to the dry rub and the standard hot wings on their own. They were all eaten equally.

A good spread.

A good spread.

The consensus among the crowd was mixed. My taste-testers all had different favorites, but at the end of the day, all of them were eaten which means they must have been good.

So remember, when you are called upon to host a sporting party (possibly this weekend) be sure to supply the crowd with some good wings to even out the gallons of beer they will be consuming. It is the responsible thing to do.

If you liked this post, I would love it if you stumbled it or shared it using the below icons. Everyone should know how to make good wings.

7 comments on “Ring-a-ding Wing

  1. "If you’ve never deep-fried anything before, maybe you should spend some time re-evaluating your life choices." Amen to that. Another doable dish :)

  2. Franks is definitely the way to go for Authentic Buffalo Wings. If you like dipping your wings in blue cheese or ranch dressing… I’ve found it is very good to just go ahead and add a Tablespoon or two right into the wing sauce with the Franks and the butter. Also good, is adding a couple shakes of Parm cheese and sprinkle of sweet basil. In NY, Buffalo Wings are usually served at pizza shops so the Parm and Basil are just a shake away anyhow. Give this variation a try and see if it doesn’t just take your Buffalo Wings to new heights.

    ~Candyman~

  3. ok. I have recently learned the two things that make life. all you have to say is hot wings to hords of people and they will drop what they are doing and rush over… for two ingredients in hot wing sauce.

    (1. Louisiana Hot Sauce)

    (2. Honey)

    Try it. Trust me. If you make it, they will come.

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