8-12 whole chicken wings
3/4 cup Blackwoods Signature Sauce (Garlic Parmesan, Original, Dante’s Inferno, Chipotle Barbecue – or a mix)
Fresh whole chicken wings are best, but frozen wingettes will suffice if need be. Chop off the tips of each wing and discard. Then split the wings in half, cutting at the joint. This makes the traditional buffalo wing size, the wingette. The preferred cooking method of true wing connoisseurs is to fry their hot wings and never any use of breading (known as naked). If you do not own a personal fryer, heat 4 cups of vegetable oil (peanut or canola oil also works well) in a deep skillet until it starts to pop and sizzle, around 400 degrees F. Depending on the size of the chicken wings, temperature of the oil, and the desired crispness, cook between 10 and 20 minutes, until they are a golden brown. Turn the wings over halfway through.
NOTE: Never add frozen wings to hot oil, this will cause a violent reaction. Oil and water do not mix. Thaw frozen chicken wings completely, and dry before adding to the oil.
While your buffalo wings are cooking, warm Blackwoods sauce in a sauce pan. Warm the sauce on low heat for 5 minutes, stirring occasionally, then remove. Once the chicken wings are fully cooked to your liking, carefully remove from the skillet and place them on a plate lined with paper towels. Allow them to set a few minutes to absorb the excess oil and juices. Place the cooked wings and warm sauce together in a large bowl. Toss and coat the wings thoroughly, remove, then plate. Garnish with carrot and celery sticks, then serve with your favorite blue cheese or ranch dressing. TIP: If you need to cook two batches of buffalo wings, be sure to bring the oil temperature back up to high(around 400 degrees F.) before continuing.
NOTE: If you feel the need to bake your chicken wings be advised, they will turn out crispy. They will have a spongy and soggy texture, unless you slightly over cook them. So just pay attention cause theirs a fine line between well done, and dried out/overcooked wings. It’s been long debated that frying wings is not any less healthy vs. baking. Most of the fat in buffalo/hot wings comes from the skin. When a wing is fried, the fat is rendered out from the skin and absorbed into the cooking oil. Most vegetable oils are soybean based and are low in saturated fat, contain 0 trans fat and 0 in cholesterol. Similar is peanut and canola oils, as compared to vegetable oil.
Cut and prepare the chicken wings as mentioned above. Then marinade the buffalo wings in a 1/4 cup of Blackwoods Sauce of your choosing in the refrigerator for a minimum of 2 hours in a zip lock freezer bag. Preheat the oven to 375 degrees F. Place wings on a greased baking/cookie sheet or cover sheet with tin foil or parchment paper. Bake for 30 minutes at 375 degrees F. Turn the wings halfway through. Warm the sauce as mentioned above and follow the remaining cooking instructions.
Follow the same cooking instructions as mentioned above. Preheat the grill to med./high. Grill the wings for 25 to 35 minutes depending on desired crispness. Turn the wings every 3 to 5 minutes. Halfway through the cooking process, turn off one side of the burners and crank the other side up to high. Grilling the wings with indirect heat will keep the chicken fat from landing on the burners and causing flares ups that will burn the chicken wings. TIP: Brush chicken wings with the sauce during the last 5 minutes of cooking. Warm the remaining sauce as mentioned above and follow the rest of the cooking instructions.