Rye’s Kitchen — GAMEDAY WINGS

There is no other food on the planet I associate more with football than WINGS. And with Super Bowl Sunday just a few days away, my mouth is watering for some.

Up until recently, this was a food I had never been able to master in the kitchen. No matter what I tried, I simply could not replicate restaurant-quality wings.

However, over the past year I’ve discovered a few tricks — and one amazing recipe — that put Gameday on a whole new level for me. And in this blog, I’d like to share that with you.

GAMEDAY WINGS

TIP #1 – If you have frozen wings, make sure you begin thawing them out the day prior to Gameday. Nothing will ruin your day more than having to delay your Super Bowl “spread” because the wings weren’t ready to cook.

TIP #2 – Ivest in a cooking thermometer. You can buy one for $3, and it makes ALL the difference in the world. Cooking in oil that’s too hot or not hot enough is a rookie mistake for Wingmakers.

TIP #3 – I also recommend investing in a heavy-bottomed pot and some type of fry strainer for adding and removing the wings.

TIP #4 – Use CANOLA OIL to do your frying. It’s got a high smoke point and is very “forgiving”.

TIP #5 – Use RICE FLOUR for the breading of your wings. Trust me. It’s a true game changer. Your wings will come out crisper and more consistent than ever. I’ll never fry with regular flour ever again.

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THE SECRET SAUCE

Before I start cooking the wings, I like to make my sauce and have it ready. The following recipe is one of the best my taste buds have ever encountered. Credit to Eddie Jackson — former NFL player and current Food Network personality — for this recipe. It’s the perfect mix of sweet, spicy, and tangy.

Mix the following ingredients in a sauce pan:
1/4 cup gochujang
1/4 cup molasses
1/4 cup soy sauce
1/4 cup water
1 Tablespoon brown sugar
1/2 Tablespoon chopped ginger
1/2 Tablespoon chopped garlic
Pinch of kosher salt & black pepper

Bring ingredients to a boil over medium heat. Then reduce heat to medium-low and let simmer for 7 minutes. Remove from heat and set aside. THE SAUCE IS READY!

FRYING THE WINGS

While the sauce is simmering, heat 1 to 2 quarts of oil to 375 degrees. (This is where the thermometer comes into play.)

Using a large bowl, toss 3 pounds of wings with 1/3 cup rice flour until wings are fully coated. (You will likely have a little bit of flour at the bottom of the bowl. This is perfectly fine.)

Once the oil is fully heated, place HALF the wings into the fryer. The oil temperature will inevitably go down immediately, so do you best to monitor the temperature so it returns to 375 ASAP. Cook for 11 minutes.

Repeat cooking process for the other half.

EATING TIME

Once the all the wings are cooked, toss them with the sauce and serve immediately. For a little extra presentation, thow some sliced scallions and/or toasted sesame seeds on top.

Enjoy the game AND the wings this Sunday!

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