The Jimmy Batte Blog: Championship Chicken Wings & Wing Sauce

With another football season just weeks away and the tailgating menus in our thoughts... I wanted to repost our popular Championship Chicken Wings and wing sauce (with photo tutorial!) These are always a hit, and always gone before game time.

10 chicken wings
1/2 C all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper

1 dash ground black pepper
1/4 tsp salt
Oil - Enough for frying

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large non-porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. (Tip: Use a sifter to sprinkle on flour mixture evenly then flip to coat the opposite side.) Heat oil in a cast iron skillet, pan, or deep fryer to 375° F. (I usually put my stove dial at just over Medium.) The oil should be just enough to cover wings entirely, or at least half way up. While your oil heats you can make your wing sauce listed below. Once oil has reached the desired temperature, carefully place wings into hot oil. Fry coated wings in hot oil for 10 to 15 minutes, or until wings begin to turn golden brown and juices run clear. Remove from oil and drain on a paper towel lined plate. Once the wings have drained, place the wings in serving bowl, add hot sauce mixture and stir together or spoon some sauce over the top. Serve with or without sauce.

Wing Sauce

1/4 C Butter
1/4 C Hot sauce (We HIGHLY recommend Franks Hot Sauce!)

1 dash garlic powder

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat or set on low heat to reserve for serving. Stir occasionally if left on low heat. (Note: For hotter sauce, use LESS butter. For a more milder sauce with less heat, use MORE butter.)

Photo Tutorial

Photo Tutorial of : Championship Chicken Wings & Wing Sauce

We like to use a sifter to sprinkle on flour mixture. It will make an easy job out of coating the chicken evenly. Once one side is coated, flip to coat the opposite side.

Use a set of tongs to flip your chicken. This will keep your hands clean for the time being.

Once your chicken is evenly coated, cover the dish and refrigerate this coated chicken for 60 to 90 minutes. (Yes...this is an important step if you want good, crispy chicken wings.)

Heat oil in a cast iron skillet, pan, or deep fryer to 375° F. (I usually put my stove dial at just over Medium.) We use shortening. About six ice-cream scoops will do of our medium sized cast-iron pan.

The oil should be just enough to cover wings entirely, or at least half way up.

Be sure your oil is hot enough before adding your chicken. To test, just sprinkle in a pinch of flour. If it bubbles up right away then you're ready. If not, wait a little longer and try again.

Once your oil is hot enough, use a set of tongs to carefully add your chicken to the hot oil.

The MOST IMPORTANT STEP - COVER YOUR CHICKEN! By keeping the heat in, this will aide in cooking he top side of the chicken. It is also the secret to juicy fried chicken!

Turn the chicken every so often to cook evenly and to prevent burning on one side. I normally turn it every 3-5 minutes depending on the heat of the oil. If it's too hot you want to turn the heat down, and will need to turn your chicken more to prevent any burning.