Chicken Wings—Two Ways

Name: Chicken Wings—Two Ways
Ingredients: 1 1/2 tablespoons Chicken Sauce and Glaze (page 23); 1 1/2 tablespoons hot sauce; 2 teaspoons unsalted butter, melted; 6 chicken wings; Vegetable oil, for deep-frying; (makes 1 dozen); 6 chicken wings; 2 cups Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20); 1 recipe Chicken Sauce and Glaze (page 23); (makes 1 dozen)

December 9, 2011

To me, chicken wings are a delicacy. That’s not because they’re rare—believe me when I tell you that I eat them often—but because they’re probably my favorite part of the yard bird. Wings are unique because you get two experiences in one: a drumette and what I call the “flat.” That’s two handles on one piece of meat for you to hold on to and enjoy. Wings also take very little time to prepare and cook. All you have to know is that before you cook them you have to cut off the tip, which is attached to the outer flat part of the joint. Using kitchen shears is an easy way to just lop it off—or use a sharp knife—and if you don’t feel like throwing them away, put the tips in your freezer for the next time someone’s making stock or soup.

Recipe notes

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