I’m back! With details this time!

I really appreciate the love on my last post regarding my wings. While i do have a general recipe please advise that i do everything to taste and amounts are not exact. I also had to work with what i had on this batch so it varies slightly but this is the gist of it.

I have switched to frying again and unfortunately I am out of practice. i do usually like to have them crispier but cooked them a little too long. Just cook them how you want them i lost my thermometer and didn’t keep track of time.

I always start with my sauce using a little less than a 1/4 stick of butter and a little less than half a teaspoon of corn starch (less than what’s pictured) to make the base. Bring butter to a slight simmer and whip the cornstarch till fully blended. Then add your base sauce around 1.5-2 cups (this time i could only get franks buff. usually i just use regular franks). (All of the seasoning are to taste) I started adding ponzu instead of vinegar, i mix it up between (pure vt) maple syrup and sugar, garlic both fresh and powder (i like it garlicky) salt and pepper (both in the new mix i have pictured) mix well and let sauce come to a slight simmer for less than 1 min, then turn down to lowest setting. Always do sauce first so it can reduce and become thick like in the picture. It is important to note that if you use too much corn starch and too much butter for your base that the sauce will become gelatinous and very greasy and won’t stick to anything. there is a fine balance. If your sauce reduces too much just add a little more base and season to taste.

Finish all the wings, toss, serve with (xtra xtra sauce, my preference) and put a healthy starving of black pepper. Large grain salt lightly sprinkled on top.

Feel free to dm if you have any questions or concerns. Good luck and enjoy!