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~ My RedHot Seasoning Dredge for Chicken Wings ~

IMG_5278 2There are two types of chicken-wing aficionados -- those who dredge their wings in a  flour-based blend of seasonings, and, those who do nothing at all -- the latter group is know as the wing purists.  Trust me on this next point:  One method is not better than the other.  One method, no matter what the claim, does not produce crispier wings.  Dredging wings in a seasoned-flour mixture prior to deep-frying, vs. deep- frying wings in the classic manner, naked in a bath of seething hot oil, accomplishes only one thing:  a bit of seasoning on your wings and a few more calories on your hips.  It's a matter of  preference.  That said, if you are a person who prefers to eat your wings without them dripping in sauce, dredging your wings is the path you want to take.

If you like wings w/sauce to the side, the dry dredge is for you:

IMG_5273Feel free to make a big batch & keep it on-hand in your pantry:

IMG_52221  cup unbleached, all-purpose flour

1  tablespoon coarse sea salt

2-3  tablespoons RedHot seasoning blend, meaning less hot or more hot to your liking

8-12 unsectioned chicken wings, or, 16-24 sectioned drumettes and flats

freshly ground sea salt, for seasoning finished deep-fry-cooked wings

IMG_5233 IMG_5233 IMG_5233~ Step 1.  In a medium bowl, place and stir together the flour, coarse sea salt and RedHot seasoning blend.  If you have a large cheese-shaker-type jar, transfer the mixture to it -- this will make it easy to apply.

IMG_5239 IMG_5239 IMG_5239 IMG_5239 IMG_5239 IMG_5239 IMG_5239~Step 2.  Line a 17 1/2" x 12 1/2" baking pan with parchment paper.  Arrange the wings on the parchment.  Sprinkle the tops of the wings (liberally, but do not overdo it) with the flour mixture.  Flip the wings over and season the second sides.  Flip the wings back to their topsides and give the tops a second light sprinkle of the flour mixture.  Set pan aside, uncovered and at room temperature, for 30 minutes.

IMG_5260 IMG_5260 IMG_5260~ Step 3.  Preheat oil in deep-fryer according to manufacturer's specs to 375º. Working in batches of 2-3 unsectioned wings or 4-6 sectioned wings (it is very important not to overcrowd the fryer basket), one-at-a-time lift each wing up, give it a quick shake to remove any excess flour mixture, and drop it into the hot oil. Close the lid on the deep-fryer and fry wings for exactly 16 minutes.  Remove fryer basket from the hot oil and transfer wings to a baking pan or casserole dish that has been lined with several layers of paper towels.  Immediately, aka ASAP, season wings with a grind of sea salt.

Toss w/sauce or serve w/sauce for dipping or drizzling...

IMG_5277... or eat 'em w/no sauce at all -- they've got plenty of flavor:

IMG_5282Crispy outside & pull off the bone tender inside:

IMG_5291My RedHot Seasoning Dredge for Chicken Wings:  Recipe yields 1 1/4 cups seasoned flour dredge/eough for 12 unsectioned chicken wings, or, two dozen drumettes and flats.

Special Equipment List:  2-cup measuring container; spoon; 2 cup cheese-shaker-type container; 17  1/2" x 12 1/2" baking pan; parchment paper; deep-fryer preheated to 375° according to manufacturer's specifications; 9" x 13" x 2" baking pan; paper towels

6a0120a8551282970b01bb09482ff0970dCook's Note: Wander into a bar -- any bar, anywhere in America.  Buffalo wings are on the pub grub menu. No description is necessary.  You know you're getting unbreaded, deep-fried wingettes and drumettes coated in a vivid-red vinegar-based cayenne pepper and melted butter sauce.  They'll arrive with celery and carrot sticks, and either blue cheese or ranch dressing for dipping or drizzling.  You will likely be asked to specify if you want your wings coated in a mild, medium or hot version of their Buffalo-style sauce. Try my favorite version of ~ Frank's-Style Buffalo-Style Chicken Wing Sauce ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022) 


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