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Jake’s Famous Chicken Wings

Ground pieces of rice

Very simply, you have never tried a chicken wing as good as Jake’s. Talk about a crispy, crunchy chicken wing. He thought long for months about this recipe and finally developed the perfect one. The fried coating really stands up well after being bathed in wing sauce. It does not get soggy at all. It’s insanely good!! The key ingredient: white rice.

But seriously, they are so amazing. They are just as good without wing sauce.

Do me a favor and make them for your next party. They won’t last long!

Recipe:

1/4 Cup: White Rice (uncooked); grind in the blender until pretty fine. Some small chunks are okay.

1 Cup: All Purpose Flour

1/2 Cup: Plain Bread Crumbs

1/4 teaspoon each: Salt, Pepper, Cayenne Pepper & Paprika

1/2 teaspoon: Sesame Seeds

3 Pounds: Chicken Wings

Half a bottle of good stout beer

Canola Oil for frying

One bottle of any good quality, spicy wing sauce. Your favorite brand. Sometimes, we go crazy and make our own. For example, stout barbecue sauce. But, that recipe is for another post!

Method:

Can you tell I love cooking with/drinking stout?!

1) ) Put the wings in a bowl and cover with half a bottle of stout beer. Reserve in the refrigerator.

2) Heat up a heavy-duty pot with canola oil. Fill it up about half way. Turn on to medium heat. The temperature should range between 350-375 for perfect frying.

3) Meanwhile, prepare the dry ingredients. Grind up the white rice in the blender until fine. If there are some small chunks that did not get blended too well, that is fine. The white rice really makes the wings crunchy! Put the rice in a medium-sized bowl.

4) In the bowl with the white rice, add the flour, bread crumbs, salt & pepper, cayenne, paprika and sesame seeds. Mix with hands to combine.

5) Take the wings that have been in refrigerator out with one hand and with your other hand, dredge in the dry ingredients. You don’t want to end up having globs of wet and dry on your hands. Place on a sheet pan. *Just remember: one hand for wet, one hand for dry. This method works every time!

6) Use a thermometer to check the oil temperature. Once the oil is ready, fry the wings. Only fry about six at a time. If you fry them all at once, they will cook unevenly and bring down the temperature A LOT! Not ideal for frying! Fry until crisp, golden and fully cooked; about 8-10 minutes for each batch.

7) Once they are done, keep on a clean sheet pan until all the wings are fried. 

8) Transfer wings to a clean bowl and fully coat with your favorite wing sauce. 

Ok, ok, these wings are NOT suitable for wimps. They can be really spicy depending on how hot your wing sauce is. The sauce we used was SO SPICY!!  

Oh, and fun fact for the day thanks to Jake, spicy foods taste spicier on humid days.

And, today was a very humid day.

Our mouths were in fire!

-Sis-

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