Alright. Because it’s the beginning of the week and I won’t need to put on a bathing suit and work on my tan for at least four days (sorry, Dad), I’m posting a recipe that’s so bad it’s good: chicken wings. So grab a roll of paper towels, Scotch Guard the carpet, roll up your sleeves and get ready to eat some awesome wings. Sweet, slightly spicy and not at all vinegary, these are totally different than buffalo wings and are best enjoyed in the privacy of your own home. No cameras allowed.
All you need for this recipe are chicken wings, cooking oil, ketchup, sriracha, butter, green onions, sugar, salt and pepper. Before you scroll down, I should warn you. The next image is not pretty. Ok. Scroll.
First, cut your chicken wings at the joints, discard the tips and dry the wings on paper towels. This prevents the oil from spitting too much when you fry the chicken. Keep scrolling. The photos get better.
Heat up some cooking oil to 375 degrees. Don’t fill your pan over 1/3 full as you need room for the chicken. Oh, and be careful not to let it spit at you. It’s rude. And it hurts. Once the oil is hot, add the chicken wings and fry them until they’re golden brown and crispy.
- 3 tbsp. unsalted butter
- 1/2 c. ketchup
- 2 tsp. sugar
- Sriracha hot sauce to taste, probably about 4-5 good shakes
- 12 chicken wings
- Kosher salt
- Freshly ground black pepper
- 1/2 dozen green onions, finely sliced
- Melt butter in a saucepan and add ketchup, sugar, sriracha, salt and pepper
- Taste sauce and adjust seasonings as necessary
- Fill a deep pan 1/3 full with cooking oil and heat to 375 degrees
- Cut chicken wings at the joints and discard wing tips
- Dry wings thoroughly and leave at room temperate for a few minutes before frying to prevent oil from cooling down significantly once chicken is in
- Add chicken to oil and stir to separate, try to keep oil temperature at 375 degrees
- Cook until crisp and golden, about 8 minutes
- While chicken is cooking, add green onions to sauce
- Drain wings on paper towels and toss in sauce
- Pile on plate and garnish with extra green onions