Eat.Live.Blog.

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….

Stove Top Wings

Ingredients

1. 2 lbs raw chicken wings
2. 4 cups chicken broth
3. 1/2 cup barbecue sauce
4. 1/4 cup hot sauce (optional)
5. 4 dashes of Worcestershire sauce
6. 1 dried pasilla pepper
7. 2 tablespoons of all-purpose flour
8. 1/2 teaspoon salt
9. 1/2 teaspoon pepper
10. 1/4 teaspoon paprika
11. 1/2 teaspoon garlic powder
12. 1/4 teaspoon mesquite seasoning (optional)
13. 4 tablespoons vegetable oil (more if needed)

Directions

• In a large stock pot, over medium-high heat, add ingredients 1-6.
• 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 ingredients 7-12.
• 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.