Big Johns Truly Hot Wings Food

CLASSIC HOT WINGS

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
• Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

BIG JOHN'S TRULY HOT WINGS

Steps:

• Clean and separate wings, making sure to remove any stray feathers and exess fat/skin.
• Rinse in cold water.
• Combine marinade ingredients in large bowl and add wings.
• Cover and refrigerate for 2 hours minimum.
• In a medium sized sauce pan combine hot sauce and chili sauce with butter and heat over medium heat until butter melts.
• Stir in dry ingredients and bring to boil.
• Reduce heat and simmer for 15 minutes.
• Cool, cover and place in refrigerator.
• Combine dip ingredients in a bowl and mix well.
• Cover and refrigerate.
• Remove wings from refrigerator when finished marinating, drain and dry with paper towel.
• Heat deep fryer to 180c.
• Fry wings until skin is golden brown and crisp.
• Remove and drain, allowing to slightly cool.
• Pre-heat oven to 350F.
• Place cooked wings in a large bowl and add sauce.
• Mix until wings are well coated.
• Place wings on a cookie sheet in a single layer and cook in oven for 15 minutes or until wings have dried somewhat.
• Remove from oven and serve immediately.

CALGARY HOT WINGS

Steps:

• 1. Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them. Cut each wing into 2 pieces through the joint. Place the wings in a large nonreactive bowl or resealable plastic bag and add the beer. Let the wings marinate for 12 to 24 hours; the longer the wings marinate, the more pronounced the beer flavor will be.
• 2. Place the salt, pepper, paprika, chili powder, and celery seed in a small bowl and whisk to mix. Set the rub aside.
• 3. Drain the wings in a colander and blot them dry with paper towels, then place them in a large mixing bowl. Add the rub and toss to coat the wings evenly. Add the olive oil and toss well to mix.
• 4. Cook the wings, following the instructions below for any of the grills, until the skin is browned and crisp and the meat is cooked through. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.
• 5. Transfer the wings to a clean shallow serving bowl. Pour the butter, Sriracha, and hot sauce over them and stir to mix. Sprinkle the cilantro over the wings, if desired, and serve at once. You'll need to provide plenty of napkins.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the wings on the hot grill, then close the lid. The wings will be done after cooking 4 to 6 minutes.
• BUILT-IN GRILL:
• Preheat the grill to medium-high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the wings on the hot grate. They will be done after cooking 6 to 8 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the wings on the hot grill. The wings will be done after cooking 7 to 9 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a medium-high, 4 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the wings on the hot grate. To prevent flare-ups, don't crowd the grill. The wings will be done after cooking 6 to 8 minutes per side.
• WINGS IN THE ROTISSERIE:
• It's easy to cook chicken wings in a rotisserie basket. Use a flat rotisserie basket, if possible, and arrange the wings in it so that nothing sticks out, then close the basket tightly. The basket will hold about a dozen whole chicken wings. Place the drip pan in the bottom of the rotisserie. Attach the basket to the rotisserie spit, attach the spit to the rotisserie, and turn on the motor. If your rotisserie has a temperature control, set it to 400°F. The wings will be golden brown and cooked through after spit-roasting for 30 to 40 minutes. To test for doneness, make a tiny cut in the thickest part of one of the larger wing halves: There should be no trace of red at the bone.