Wings.

Well, the Super Bowl is this weekend, so if you are wondering what to make, wonder no longer.  Wings.  Every man alive is genetically wired to love wings.  If you want to get some really good points as a wife, or girlfriend, or mother make them wings.

I, in fact, am not making wings this weekend.  I've had a request from my sister who is trying to be healthy to make This Shrimp Cocktail instead (I am also making these, hopefully they'll make up for it a bit: Philly Cheesesteak Crescent Bites from Cook The TV).  Sorry husband.  I guess I think I have enough love?  Nah, I told him I'll make him some wings another time.  Just helping a sister out.

Here's the deal with today's post.  The pictures were taken for Super Bowl 2012 and I never posted the recipe...until now! Also, I was watching Late Night with Jimmy Fallon the other night and he had a wing guy on who said to fry once, salt, freeze your wings, and then right before game time, pop them back in the oil for about 5 minutes and you will have the crispiest, most delicious wings around.  I dunno, haven't tried it.  Here's how I make wings.

What you need to make rocking wings:
A dutch oven
A thermometer used for deep frying
Canola Oil, about an inch deep. Enough to cover the wings completely in the dutch oven
Paper towels for sopping up oil
Wings
Salt
Louisiana Hot Sauce (I use Frank's)
1 stick butter

You are going to cook your wings in batches.  This way you don't overwhelm the oil and they cook up nice and crispy.  It takes longer, but you will be rewarded.

Preheat your oil to 375 F.    Throw in a few wings at a time.  About eight a time. Turn occasionally.  Let bubble away for about 15 minutes until golden brown and cooked through.

Remove from oil using slotted spoon and let drain on several paper towels.  Salt lightly.  BEWARE do not salt before you fry.  I tried both ways and my oil almost over-floweth when I added the salted ones.  I haven't done any research as to why.  I would just say, don't do it.

Bring oil back up to 375 F and cook the rest of your wings in this sequence.

Meanwhile, have a large saucepan ready with 1 stick of butter, melted and an entire jar of Frank's Red Hot mixed in.  Toss your wings into the pot and get them nice and doused in the buttery, vinegary goodness.

It's very important to have everything you need within arms reach.  Have your plate with the paper towels close by so you're not dragging oil all over everything.  Have your pan to put the finished, sauce covered wings in right next to you so you're not dragging sauce all over.  This will keep the mess you're going to make a small disaster versus a large one.

Throw the drenched wings into a large pan, like this cake pan, and serve with Ranch Dressing and Blue Cheese Dressing.  Include the obligatory carrots and celery, and pretend you're eating something that's good for you.  Drenched in dressing.  And deep fried.  In butter sauce.

Enjoy the big game!

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