Mason is a wing
nazi connoisseur. Anything with wing sauce the man will usually love; however, he is also very picky about buffalo wings, their texture, their size, and of course their taste. Several months back I made wings and Michael I were unable to eat more than a handful because I had made them so spicy. Lesson learned, next time tone down the heat. Through that experiment I also learned Russ Loomis loves him some hot wings as well and so it was decided-next time I make wings the Russ & Kathy must be present!
One our recent trip to Costco the guys selected a pile of wings as well as *regular sized* drumsticks (more meat, same feel, right?) We were all pretty pumped!
The day had finally arrived! I came home from work to begin preparing our wing-feast. Only to find…that the meat had spoiled and was giving off a TERR-I-BLE stench. Eugh. Absolutely rancid. Well, that was only half the batch. The other half that appeared to be large drumsticks was actually the typical Korean chop-job: a whole chicken chopped into unrecognizable pieces. Not gonna work.
What to do…
1. boneless wings with the alternative of chicken breasts cut into easy to snag chunks
2. Mason gets to run to our friendy neighborhood Zero Mart to search out some other pieces of chicken!
I set to work chopping and breading our boneless chunks while Mason played the hero and dashed for the other half of our meal. In the end, everything worked out great and we truly feasted!
Here’s the winning recipe…as we’ve tweaked it to suit my husband’s specifications. 🙂
Chicken Options-4 large chicken breasts cut into chunks OR 36 chicken wing pieces OR 10-12 drumsticks OR a combination of these as you wish!
- Preheat oven to 425*F
- Grease baking dish (I use a 9×13 with olive oil)
1 C Flour
- Coat the chicken in a drizzle of olive oil and a sprinkle of salt, then do the shake’n’bake method with flour in a paper bag (plastic bag will work as well, but not nearly as easily).
- Spread the chicken pieces evenly in the pan, not crowded on top of each other.
- Bake for 20 minutes, turn & bake for 20 minutes or until pieces are cooked through and browned evenly.
Wing Sauce…(start this once the chicken is about 5-10 minutes from being finished as it doesn’t take long and is great HOT!)
1 +1/2 TBsp White Vinegar
1/4 Tsp Cayenne Pepper
1/8 Tsp Garlic Powder
1/4 Tsp Worcestershire Sauce
1/4 Tsp Salt
6 TBsp Hot Sauce (We can easily find Tabasco here in Korea)
6 TBsp Butter
- Mix all ingredients in a sauce pan over low heat.
- Simmer, stirring occasionally.
Once the chicken is finished, drizzle and/or brush the wing sauce on the pieces.
- Skin your chicken prior to using for the best light breaded texture
- double the sauce ingredients if you want to have extra sauce to coat or use later (buffalo chicken dip recipe coming soon!)
- up the Cayenne to 1/2 Tsp and add 1/2 Tsp Crushed Red Pepper to Wing Sauce if you want the FIRE version. *you know, the burn-my-lips-off kind that I accidentally made the first time-this one is much more of a medium heat level.*