4 cups peanut oil, canola oil or vegetable shortening
2 tablespoons smoked paprika
1½ tablespoon onion powder
1½ tablespoon of garlic powder
1 tablespoon Cajun seasoning
1 tablespoon of coarsely ground black pepper
1 teaspoon of ground cayenne pepper
½ tablespoon lemon pepper
½ of a teaspoon of cumin
¼ of a teaspoon of turmeric
Molasses Pepper Jelly Drizzle
Makes: ½ cup
6 tablespoons Tabasco pepper jelly
¼ cup unsalted chicken stock
2 tablespoons light brown sugar
¼ cup molasses
juice of 1 lime
To make spice blend: in a small bowl thoroughly sift or whisk together onion powder, garlic powder, Cajun seasoning, smoked paprika, lemon pepper, black pepper, cayenne pepper, cumin and turmeric.
To brine chicken: in a large air tight container or freezer bag add buttermilk, 3 tablespoons of kosher salt, 2 tablespoons of spice blend and ¼ cup of hot sauce and whisk together. Completely submerge chicken in buttermilk brine and refrigerate for 4 hours or overnight. This is an optional (but highly recommended) step.
Remove chicken from the buttermilk brine, allowing excess buttermilk to drip off. Do not rinse the chicken. Use 3 tablespoons of spice blend to generously season both sides of all the chicken pieces.
In a medium bowl whisk together eggs, 3 tablespoons of water, 1 tablespoon of hot sauce and 1 tablespoon of spice blend and set aside.
In a large bowl whisk together the flour, cornstarch, baking powder, 2 tablespoons of salt, and ¼ cup of spice blend. Pour flour mix in brown paper bag. Drop the seasoned chicken into the bag of flour, and shake to coat. Do this in batches of 3-4 pieces at a time to give ample space for coating. Once each piece is thoroughly coated place it on parchment paper.
To double dredge completely dip coated chicken in egg mix and then shake off the excess egg mixture. In batches, place chicken back into the brown paper bag of flour. Give it a second shake to coat chicken pieces again then shake off excess flour.
Heat your oil to 375°F in a 12-inch straight-sided cast-iron chicken fryer or a large skillet medium-high heat. Adjust the heat as necessary to maintain the temperature. Place the chicken skin side down into the pan. Temperature should drop to a maintained 350°F. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken approximately 8 - 10 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F.
Transfer the chicken to a wire rack set on a rimmed baking sheet. Instant-read thermometer inserted into the thickest part should register 165°F. Season with salt and serve warm.
To make Molasses Pepper Jelly Drizzle: in a skillet over medium heat add all ingredients and whisk until mixture boils. Cook for 2-3 minutes until sauce thickens. Pour over fried chicken or serve on the side.
In a bowl combine teriyaki and sriracha and sit to the side. In a plastic bag add chicken and soy sauce and toss together for 15 seconds. Add 4 tablespoons of teriyaki sriracha mix to chicken and toss together for 15 seconds.
Assemble red onion, pineapple, chicken, pineapple, bell pepper, pineapple, chicken, pineapple, bell pepper, chicken, red onion. Place in oven for 15 minutes. (make sure oven rack is in the middle of oven). Rotate after 7 minutes and baste with teriyaki sriracha mix. Once time is up cut boiler up to high and cook for 3-4 minutes each side.
Recommended: In a shallow dish soak skewers in enough water to cover for 30 minutes.
These crispy oven baked chicken wings are smothered in a sticky, sweet and spicy sauce with 1 surprising ingredient: Cola-Cola! These bad boys are finger licking good and perfect to serve up to your friends on game day.
Recipe type: Appetizer
Cuisine: Comfort Food
Serves: 22 wings
4 lbs chicken (drummettes & flats), dried & room temperature
1½ tablespoon baking powder
1 tablespoon sea salt
½ tablespoon onion powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Red Pepper Flakes
1 cup coca-cola
2 cup brown sugar
½ cup rice vinegar
½ cup sweet spicy chilli sauce
6 tablespoons soy sauce
¼ cup worcestershire sauce
¼ cup ketchup
4 tablespoons cornstarch
Adjust oven rack to upper-middle position and preheat oven 450°F. Line inside of a baking sheet with aluminum foil and set a wire rack in it. Generously spray it with vegetable spray. Use paper or kitchen towel to dry wings to get the wings as dry as possible. The dryer the wings the crispier the skin. Wings should be room temperature.
In a small bowl mix together well the baking powder, salt, onion powder, black pepper and cayenne pepper with a whisk. In batches, place wings in a separate large bowl, sprinkle with seasoning mixture and toss until evenly coated. Repeat this process until all wings are coated and place on wire rack evenly spread out. Add wings to preheated oven and cook for 20 minutes. Flip wings and continue to cook another 20-25 minutes or until crispy.
While wings are cooking dump glaze ingredients into a medium sauce pan on medium heat. Once the glaze reaches a boil stir consistently for 1 minute. Reduce heat to low and simmer for 25 minutes and stir occasionally (every 2-3 minutes).
Once chicken wings have reached a crisp golden brown remove from the oven and add wings to an extra large bowl. Pour glaze over the wings and toss and top with chives and red pepper flakes. Serve warm.
With 4lbs of party wings you should use two cooking sheets to ensure that each wing is spaced on the rack for even cooking.