We've got a bone to pick with wings, per se.
If you're an omnivore then you've eaten your fare share of wings. But let's be honest, too many of us accept a pile of greasy fried meat slobbered with crappy hot sauce as wings. What's worse, too many of us have been led to believe that's what wings are about, that's as good as they get. Well, we've got news for you: making mind-blowingly great wings isn't hard. In fact, as you'll see below, it's easy!
Big thanks to Morgen's brother Ryan who, with the help of his dog Moose, experimented, modified and eventually perfected one of his favorite recipes (from Food&Wine) to bring you these ultimate wings. We promise you'll wish you had made more as the last of these wings gets swiped off the platter...
Cook's note: Feel free to be fast and loose with this recipe, we're not baking homemade croissants here. To ensure success be sure to have at least one beer before beginning, and keep a steady supply available as cooking wings can make one quite thirsty. This time, I went with the trusted Pliny The Elder
Makes snack portions for 4 people, (or 2 + dog if your dog eats like Moose), scale recipe as needed
- 2 tablespoons flour
- 2 ½ tablespoons of any good rub (if you don't have a poultry rub, use garlic powder, salt/pepper, chili powder or red pepper flakes & pinch of brown sugar)
- 2 pounds chicken wingettes and drumettes
- 2 ½ tablespoons red pepper hot sauce, (I used pepper plant sauce, but any mild pepper hot sauce will be fine)
- 1 tablespoon unsalted butter, melted
- 1 ½ tablespoon soy sauce
- 2 tablespoons of yours truly, Bees Knees Spicy honey
- 2 tablespoons finely minced fresh ginger (this really makes the wings and gives them an incredible element of flavor that pairs perfectly with the spicy honey)
- 2 tablespoons scallions, bulb-half only, thinly sliced
- Preheat your oven, or grill, to 500 F. If using a grill (we love grilling for the smoky flavor that penetrates the meat) it's best to cook indirect at this temperature. That is, there should be some barrier between the coals and your wings so they don’t get overly charred and dried out.
- If using an oven, line a large baking sheet with foil and spray with vegetable oil.
- In a bowl, mix the flour with the rub. Toss the mix on the chicken until wings are coated. Spread chicken on the baking sheet in a single layer and spray with vegetable oil, or if you're using a grill, place coated chicken directly on grill grate.
- Roast the chicken, turning once or twice, until browned and crispy. ~40mins in an oven for timing.
- In a bowl, whisk hot sauce with the butter, soy sauce, Bees Knees Spicy Honey and ginger until combined. If you like your wings wet, just add the sauce at the end. If you like your wings a bit drier, add the sauce while they are cooking and let cook for 5 minutes before you pull them off the grill or out of the oven.
- Sprinkle with scallions and prepare for the platter to be demolished. As always, you can drizzle some extra spicy honey for a little more heat!