To me, that means a icy cold beverage and food you can wrangle with your hands. One of which is a huge platter of perfect Buffalo Hot Wings. You can always grab some pre-made wings from the freezer section of your grocery market or you can get real ballsy and make your own.
I obviously like to make my own and now you can too!
Here is what you'll need to have your own Wing Fest:
Enough chicken wing pieces (Flats and Drums) to feed your crowd. I usually make two servings more than what I will need to ensure that (a) there are enough to go around, (b) in case there are unexpected guests, and (c) I hide some in the fridge to munch on the next day.
Frying Oil : Peanut Oil or Vegetable Oil is just fine.
Flour: just regular ol' white stuff. Nothing Fancy.
Salt n' Pepper and whatever other spices that might thrill you. Sometimes, I even get all fancy and add some Garlic and Onion powder in there. I live on the edge. I don't use exact measurements. Use your brain....if you can operate a stove then you know what too much spice looks like. If you don't, then please don't attempt this. Just go to Hooters and smile nicely at the servers. They'll bring you lots of wings.
Hot Sauce: Texas Pete, Frank's, Generic...doesn't matter. I prefer Frank's Hot Sauce because The Queen uses that brand. She puts that shit on everything.
Vinegar: White or Apple Cider, again personal preference.
Butter: Not margarine...butter, from a cow.
Accompaniments: Celery Sticks, Ranch, Blue Cheese Dressing. You are free to be as creative as you want.
Okay, let's make some Racin' Wings.
Okay, first off, you do not have to do this step...it's simply because I can not stand...as in I DETEST wings that have not been cooked thoroughly.
Hate it, hate it, hate it.
As in, it drives me crazy and makes me want to throw up. There is nothing more disgusting on the planet Earth than undercooked chicken.
I boil those puppies until they look like this....about 15-20 minutes. Then I drain off the water and blot them on paper towels.
This step can be done the evening before and just keep your par-boiled wings in the fridge until you are ready to make them.
Take the wings out of the fridge and again, just make sure all the moisture is dried off. Dredge them in your Salt n' Pepper Flour and then let them sit pretty on a baking sheet.
After you have finished coating all your wings, get your grease all nice and hot. I know it's ready when I flick a few drops of water at the swimming pool and it pops back at me.
Fry about 6-8 wings at a time until the float. UNTIL THEY FLOAT is the key word here. There is no particular time limit as it depends upon the size of your wing sections and how hot your grease is, and if the moon is in a certain phase, or how many icy cold adult beverages you have had...
When they start doing the back stroke you can be assured they are done, done, done.
Nom, nom, nom.
Now, while the kids are swimming, you will want to make your wing sauce. I like mine to be right in the middle of the hot scale. Not too spicy, not too buttery. I use one stick of butter and about a half cup of hot sauce. Add in about 1 tablespoon of vinegar to your sauce and stir on low.
Throw your wings into a bowl and then pour some sauce on top and swirl them around...I even get all Top Chef and shake 'em.
I can do it now without throwing them all on the floor.
Yes, I have done that.
No, it wasn't pretty.
Serve them up on a plate, platter, or eat out the sauce bowl that you just used.
I will never tell.
I can keep secrets.
Now, go make your own.
This is Home Girl and I hope you all have a great Sunday Funday doing whatever it is that makes you happy.