Poultry Essentials: Wings over Wichita

17
Andy Anderson !

By
@ThePretentiousChef

I made these wings during yesterday’s snow storm, working with ingredients I had in the test kitchen. Since the weather was rough, I cancelled my cooking class, so I had the place all to myself.

I wound up making 4 batches: 2 with the brine recipes, as written, and 2 without the buttermilk. I prefer them with the buttermilk, but I will let you be the judge of that.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
5 Hr
Cook:
30 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • BRINE CHOICE #1: TANGY DILL

  • 1 c
    cider vinegar
  • 1/2 c
    filtered water
  • 2 Tbsp
    salt, kosher variety, fine grind
  • 2 tsp
    dill seed
  • 1 tsp
    sugar, i am using coconut sugar
  • 1/2 tsp
    red pepper flakes
  • 1 c
    fresh buttermilk
  • BRINE CHOICE #2: SWEET AND SASSY

  • 1 c
    sugar, i am using coconut sugar
  • 1 c
    apple-cider vinegar
  • 1/2 c
    filtered water
  • 2 tsp
    mustard seeds
  • 1 tsp
    black peppercorns
  • 1 tsp
    celery seeds
  • 1/2 tsp
    ground turmeric
  • 1 c
    fresh buttermilk
  • THE WINGS

  • 24
    chicken wings, separated, with tips reserved for making stock
  • 1/2 c
    potato starch
  • OPTIONAL ITEMS (TO BE ADDED TO THE POTATO STARCH)

  • ·
    cayenne pepper
  • ·
    black or white pepper
  • ·
    paprika
  • OPTIONAL SAUCE

  • ·
    1 tablespoon melted butter, plus 1 tablespoon frank’s hot sauce, per dozen wings

How to Make Poultry Essentials: Wings over Wichita

Step-by-Step

  1. PREP/PREPARE
  2. HOW TO MAKE THE BRINE
    Whether you are making Brine recipe 1, or 2, throw all the ingredients, except the buttermilk, into a saucepan, and simmer for 10 minutes.
    Allow to come to room temperature, and then stick into the fridge until nice and cold.
    Finally, whisk in the cold buttermilk.
  3. Cooking the wings in the brine solution, is an extra step that helps fuse the flavors into the wings. In addition, it partially cooks them, thus reducing the amount of time they spend in the oven.
  4. The buttermilk might be a controversial item to some; however, it helps to tenderize the wings, and infuses them with the brine ingredients. If, however, you have reservations, then leave it out. After all, this is just a recipe, and recipes are made to be puttered about with.
  5. The optional sauce is designed to add additional flavor, without making wings messy and sticky. Now, do not get me wrong, I love my messy, saucy wings, but these are nice and crunchy. If you toss with the sauce right after they come out of the oven, the sauce will be absorbed by the crust... leaving the wings tasty and crunchy. Add an additional dipping sauce, like blue cheese, and you are ready for a party.
  6. Gather your Ingredients (mise en place).
  7. Make the brine, then add the wings
  8. Cover, and place in the fridge for 3 – 6 hours.
  9. Remove from the fridge, place the brining liquid, along with the wings, into a saucepan, and bring up to the boil.
  10. Remove from the heat, and let stand for 15 minutes.
  11. Chef’s Note: At this point you can remove the wings from the brine, place in a Ziploc bag or container and stick them in the fridge until you are ready to bake them, up to 24 hours.
  12. Remove the wings from the brine, pat dry, and give them a nice toss in the potato starch. You can discard the brine.
  13. Chef’s Note: You might want to kick up the potato starch by adding some of the optional spices that I mentioned. Or, make up a spice combination of your own.
  14. Add the wings to a parchment-lined baking sheet fitted with a wire rack, and let sit for 15 minutes.
  15. Chef’s Tip: To keep the wings from sticking, brush the rack with a bit of oil, or spritz with a non-stick spray.
  16. While the wings are resting, place a rack in the middle position, and preheat the oven to 375f (190c).
  17. Add the wings, and bake for 20 minutes.
  18. Raise the heat to 425f (220c), and cook for an additional 12 – 15 minutes, or until the wings look nice and crispy.
  19. If you are making the optional sauce, toss the wings in it while they are still nice and hot.
  20. Serve naked, or with your favorite dipping sauce. Enjoy.
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Wings over Wichita

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American



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