I love making wings. Even if it is just for the fact I know what is going into them. First came my good ‘ole, finger licking, traditional wing recipe. Then I ventured into Asian Inspired Wings. And out of necessity this week, I bring you stove top wings. The oven was off limits, and it was WAY to cold to grill, so I had to come up with a way to do without, and still have my game time favorite food.
When I was a kid, my parents had pretty big get-togethers on a very frequent basis. Since we lived in Florida, and had a smaller house, these events normally took place in the backyard around the grill, and my dad was FAMOUS for his wings. Unfortunately I don’t have his exact recipe (and last time I asked him he didn’t remember), but what I did remember was the secret was to boil the wings in a delicious base to cook them before throwing them on the grill as a way to crisp them up.
Armed with these memories, I set off to duplicate my dad’s wings…sans grill. It started out as mimicry, but took a left turn after the wings were boiled and I needed to figure out what to do with them then. I am happy to report that the result was a tender, juicy yet crispy, flavorful wing that will become my #1 wing recipe…for now….
- 2 lbs raw chicken wings
- 4 cups chicken broth
- ½ cup barbecue sauce
- ¼ cup hot sauce (optional)
- 4 dashes of Worcestershire sauce
- 1 dried pasilla pepper
- 2 tablespoons of all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon mesquite seasoning (optional)
- 4 tablespoons vegetable oil (more if needed)
- In a large stock pot, over medium-high heat, add ingredients through the pasilla pepper
- Bring pot to a low boil, allow to boil for 10 minutes or until chicken is cooked through.
- Meanwhile, in a separate bowl, mix together remaining ingredients, except for the oil
- Once chicken is cooked, pour oil into a heavy pan and heat over medium-high.
- In batches that will fit in your pan, remove chicken from the liquid and sprinkle the flour mixture on each side of each wing.
- When oil is hot enough that it sizzles when a wing hits it, add your first batch of wings.
- Allow to cook for about 1 minute, or until the side down browns nicely.
- Flip and cook for another minute or until nicely brown.
- Remove wing to a paper towel lined plate.
- Repeat for remaining batches of wings.
- Serve as is, or with your favorite dipping sauce.
– Renee Hirschberg