Smoked Buffalo Barbecue Wings
Ingrediënten
Makes 2 Dozen Chicken Wings
- 3 tablespoons Jack’s Old South Tangy Sweet Sauce. or make your own
- 3 tablespoons hot sauce
- 1 tablespoon butter plus 1 teaspoon unsalted / melted
- 12 chicken wings
- Kosher salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for deep-frying
Instructies
- In a large bowl, combine the barbecue sauce, hot sauce, and melted butter.
- Set aside.
- Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
- Wash the pieces well in cold water, then pat them dry with paper towels or a clean kitchen towel.
- Season the wings on all sides with salt and pepper.
- Heat a heavy, deep skillet, preferably cast-iron, over high heat.
- Pour enough oil into the hot skillet to come halfway up the sides.
- Heat the oil until it shimmers on its surface but is not smoking (if using an electric skillet, heat the oil to 350°F).
- Using tongs, carefully place the wings in the hot oil, taking care not to tear their skins.
- Fry the wings, carefully turning them over halfway through, until their skins are golden brown, about 10 minutes.
- Transfer the wings to paper towels to drain.
- Working in batches, quickly place them in the bowl of sauce and toss them thoroughly, until evenly coated.
- Get your favorite dipping sauce—I like ranch dressing myself—and a good cold beer and enjoy immediately.
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