How do you like your wings? Hot, extra hot, crispy or trashed? I like my chicken wings hot and trashed, which some cooks call dirty - that’s fried, sauced and refried while still dripping with sauce. No matter if it’s trashed or dirty, I count myself among those who feel trashed wings are the best. Of course, that’s my opinion. And it’s such opinions that drive the hot debate among wing aficionados - who makes the best chicken wings? The debate became the catalyst that created the BCI Annual Wing Ding (www.boonecenter.com ), the annual fundraiser for Boone Center, Inc, which provides assistance for adults with disabilities. “Some like them hot, some like them breaded or sauced in teriyaki. Some even wrap them bacon,” said Chuck Blossom, president of BCI describing some of the wing varieties tasted during the Wing Ding, scheduled this year for June 21 from 6-10pm at Frontier Park in St Charles. Wing Ding had been originally scheduled for June 6 but was pushed back two weeks when hopefully the flooding Missouri River will recede and drier conditions will prevail. At this year’s Wing Ding 19 restaurants will compete and will serve about 8,000 pounds – that’s about 80,000 wings. According Blossom wings are judged for flavor, texture, sauce and overall presentation. It’s going to be a tough job, considering some attendees may not agree with the judges’ final decision. So to help keep the peace Wing Ding attendees can vote for their favorite wing, which in turn determines the coveted People’s Choice Award. While Wing Ding chefs will debate whose recipe is best I can confidently provide my own recipe for winged victory. It’s based on the 1964 recipe from the reported inventor of Hot Wings, The Anchor Bar in Buffalo New York.
Winged Victory - Classic Hot Wings
2 pounds chicken wings, tips removed
Kosher salt and pepper
Corn oil
Sauce:
1 stick butter
1 1/2 cups hot sauce (Frank’s or Crystal hot sauce)
1/2 cup white vinegar
Wash and dry wing with paper towels. Cut wings at the joint to separate into two pieces. Place in a bowl and salt and pepper to taste.
Pour oil in a deep fryer, filling according to fryer’s directions. If using an extra large Dutch Oven or saucepan, fill with enough oil to reach a three-inch depth. Heat to 375 degrees. Fry in small batches so as to not over crowd. Fry until wings are browned and crisp, about 12- 15 minutes, depending on size of wings.
While wings are frying combine butter, hot sauce and vinegar in a 1-1/2 quart saucepan. Place over a medium heat and stir until butter melts. Once wings are fried crispy brown, remove from oil and drain on paper towels. Place wings in an oversized bowl and toss with sauce and serve. Makes 2-4 servings.
