I have a problem, chicken wings. I can't turn them down. When I go to hte grocery store and they have the wing bar set up in the deli I am powerless. I love all wings, crispy fried wings, buffalo wings, teryaki wings, it doesn't matter when I see them I have to have some. Sometimes I get a craving for them adn have to seek them out. Leann Chin has their Oyster wings that wake me up in the middle of the night and then I can't wait to get there and buy some.
My wing problem started in the early 1990's with a place called Max's on broadway in my home town of Rochester, MN. Max's is no longer there but the memory remains. Max used to make his wings whole, he didn't break them down into drumette's, he would deep fry them plain and then dump them in his special buffalo sauce. His sauce was pretty striaght forward, two bottles of Lousiana hot sauce heated to a boil with a little brown sugar then whisk in 1 stick of butter one tablespoon at a time to make you sauce. That is what got me hooked and I have been eating wings ever since.
I don't usually make wings at home and I don't really have a good reason for not making them. They aren't difficult to make and they are always a big hit so I have diecided to start making more at home. For my first batch I made a hoisin glazed wing and a buttermilk barbecue fried wing. The Hoisin glazed wings were baked in the oven and were pretty good I didn't like the texture of the skin after baking in the oven. I think when I make them again I will mix the sauce and fry the wings and then just toss them with the sauce. The buttermilk wings are a creation of my own that I just love. You start by marinating the wings in the buttermilk combination for a few hours then toss them in a flour mixture and fry until done. when I fry them I don't like to use so much oil that they are submersed in oil. Just enough oil so you have to flip them over once during the cooking process. I have found that with this type of batter submerging the wings creates an air pocket under the breading and then all the breading falls of when you bite in. By flipping them over in helps the crust stay on the wings.
Jamie's buttermilk Barbecue wings
2 lbs of wing drumette's
For the marinade
16 oz buttermilk
1/2 cup barbecue sauce
1 tablespoon worcestershire sauce
1 tablespoon sriracha
For the flour mixture
2 cups flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon salt
Soak the wings in the buttermilk mixture for at least one hour then dredge in flour and fry for two to three minutes on each side. serve with some barbecue sauce and enjoy.