Just Wingin' It 🤣
Sometimes I just wing it 🤣
The 3 sauces are a honey buffalo using my previous batch of hot sauce, a chili lime which was the 93 day hot sauce I popped open earlier this month, and a black garlic honey using homemade black garlic 😆
For the wing part, everything is seasoned with salt, black pepper, white pepper, paprika, garlic powder, onion powder, and chili powder..so I guess I can add another "P" and call it SPPPOG 😂
Marinate in spppog buttermilk overnight, then toss in spppog seasoned cornstarch, let them dry, then fry at 300° to cook through. While they rest, mix some of the leftover buttermilk with spppog seasoned flour & cornstarch until it starts to get flakey, coat lightly w/ the flour mix to get the outside dry, dip in the buttermilk mix, then toss in the flour mix to until you get a nice flakey coat.
While those dry out on a rack, get the sauces ready...heat up some hot sauce, adjust sweetness with honey, then whisk in some butter until it melts. The black garlic sauce is confit black garlic & some of the oil whisked w/ mirin, tamari, rice vinegar, honey, & sesame seeds whisked together and adjusted to taste. I've also done this using red pepper flakes to add a little kick. The 3rd sauce was just double dipping it in my homemade hot sauce.
Flash fry at tree fiddy until crispy, sauce, & enjoy!
When it comes to making crispy, flavorful chicken wings, a few key techniques can elevate your dish from good to restaurant-quality. First, the marinating step is essential—not just to infuse taste but also to tenderize the meat. Using a buttermilk marinade seasoned with salt, black pepper, white pepper, paprika, garlic powder, onion powder, and chili powder (the fun "SPPPOG" blend) adds depth and ensures the wings are juicy. After marinating overnight, allowing the coated wings to dry on a rack before frying helps the flour and cornstarch mixture form a flaky, crunchy crust. This double-coating technique, alternating between flour mixture and buttermilk, seals in moisture and creates a satisfying texture. The temperature during frying is crucial too. Starting the cooking at 300°F allows the wings to cook through without burning the crust. Then, a final flash fry at a higher temperature—around "tree fiddy" (350°F)—crisps up the outside beautifully. Sauces play a huge role in flavor impact. The honey buffalo sauce balances heat and sweetness, while chili lime adds brightness and zesty tang. The black garlic honey sauce introduces an umami richness thanks to the homemade black garlic, combined with mirin, tamari, rice vinegar, honey, and sesame seeds. The addition of red pepper flakes can spice up this sauce subtly. Double dipping wings in homemade hot sauce is an easy way to intensify the heat for those who like it spicy. From personal experience, resting the wings on a wire rack before saucing prevents sogginess and keeps the coating crisp. Also, experimenting with the spice levels in the marinades and sauces allows you to customize to your taste. Whether you're prepping wings for game day or a casual dinner, this method of wing preparation promises delicious results every time.
