People who don’t dig chicken wings are either vegan or vegetarian. It’s that simple. Because no self-respecting carnivore can deny the allure of a piping hot pile of fiery, crunchy, lip smacking wings. It’s an inexplicably primal attraction. And now that the NFL season is underway, there’s no better time to bring the heat.
In this day and age – if the budget permits – you should be buying good quality “free-range” chickens that spent their days running and pecking freely. They taste much better, contain less fat and it’s the humane, and therefore right thing to do. For all that, it’s worth paying a little extra. There’s no reason to pay extra, much less $3-$4.00 per pound for pre-cut “wingettes” or “drumettes.” Buy whole wings and cut them up yourself – it’s easy. And remember to save the wing tips for homemade chicken stock.
Deep-Fried:
Regardless of the fact that Southerners deep-fried chicken wings long before that random night in 1964 when the Anchor Bar in Buffalo, New York, created “Buffalo” wings, there can be no denying that our wing obsession achieved liftoff there. For 24 wings, figure 4 cups of non-flavored oil (peanut, canola or vegetable all suffice) and cook in two batches of twelve. In a large bowl, season the wings with salt and cayenne pepper (black pepper burns) and toss to coat. Whether you’re using a deep fryer or large saucepan rigged with a thermometer (mandatory), crank the oil up to 375 degrees. Fry the wings for about 12 minutes, or until they become deep golden and crunchy. Transfer the wings to a wire rack to drain and repeat with the second batch. Sauce, toss to coat and consume.
Roasted:
Roasting or baking wings yields crispy skin without the mess and inevitable angst that goes with manning a large sauté pan or deep fryer gurgling with scalding oil. Whether baked are “better” for you than fried is the source of endless consternation, but if you’re looking to skim calories or fat by eating a plate of chicken wings, stop reading now. Baking wings is easy: pre-heat the oven to 400 degrees. Set a wire rack inside a (or 2 depending on the required payload) rimmed baking sheet. While the oven preheats, throw the wings in a big bowl with enough olive oil to coat them and a healthy load of kosher salt and pepper - or whatever spice rub you like – and toss to coat. Bake until crispy, add sauce, toss and consume.
Grilled:
If you use your grill you’ll actually burn off a bunch of (crispy, delicious) fat that you’d otherwise take down with either of the above methods. Go with your gut. But the grill will deliver the coveted grilled and smoky taste that when matched with the sauce of your choice won’t leave you wishing you deep-fried. Same as roasting – oil the wings and season confidently with whatever spice combo your heart desires. Grill them until they’re done and then sauce, toss and eat. It’s that simple.
Sauce:
Whatever cooking method you choose, virtually any wing sauce you find online or wing (…sorry) will work. Even store bought sauces taste good. But these are infinitely better: Original Anchor Bar Sauce (allegedly), Red-Hot Honey Glaze, Peanut Sauce, Pomegranate and Mango Barbecue Sauce or this Thai Chili Dipping Sauce.
A Wing and a Prayer? Hardly. Get crackin’.
