Louisiana Hot Wings with Crystal Sauce

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (at least 5-quart)
• •Deep-fry or candy thermometer
• •Spider strainer or large slotted spoon
• •Wire cooling rack
• •Sheet pan
• •Large mixing bowl for tossing

Instructions

1. 1

   Season the wings

   Pat the wing pieces completely dry with paper towels. Wet skin will not crisp, and moisture makes oil splatter dangerously. In a small bowl, mix the salt, black pepper, garlic powder, onion powder, cayenne, and smoked paprika. Season the wings generously on all sides with this mixture, using your hands to make sure every surface gets attention. Let them sit at room temperature for fifteen minutes while you heat the oil. This rest lets the seasoning penetrate and brings the meat to a temperature that promotes even cooking.

   Dry wings are the single most important step. I've seen home cooks skip this and wonder why their skin stays rubbery. Take the time.
2. 2

   Heat the oil for first fry

   Pour oil into a large Dutch oven or heavy-bottomed pot to a depth of three inches. Clip a deep-fry thermometer to the side. Heat over medium-high until the oil reaches 275 degrees Fahrenheit. This seems low, and it is. The first fry is about cooking the meat through gently, rendering some of the fat under the skin, and setting up the structure for the second fry. Low and slow first, then hot and fast.

   Peanut oil has the highest smoke point and gives the cleanest flavor. Vegetable oil works fine if peanut allergies are a concern.
3. 3

   First fry the wings

   Working in batches of eight to ten pieces (never crowd the pot), carefully lower wings into the oil. The temperature will drop. Adjust your heat to maintain around 250 to 275 degrees. Fry for ten minutes, turning occasionally with a spider strainer or slotted spoon. The wings should be cooked through but the skin will look pale and unimpressive. That's fine. Transfer to a wire rack set over a sheet pan. Let them rest while you fry the remaining batches. You can hold them at room temperature for up to an hour before the second fry.

4. 4

   Make the sauce

   While wings rest, melt the butter in a small saucepan over medium-low heat. When fully melted, remove from heat and whisk in the Crystal hot sauce, lemon juice, and Worcestershire. The lemon brightens everything. The Worcestershire adds depth. Taste it. Want more heat? Add more Crystal. This is your sauce. Adjust it to your liking. Keep it warm but not simmering.

5. 5

   Heat oil for second fry

   Increase heat under your oil to bring it up to 375 degrees Fahrenheit. This is the temperature that creates shatteringly crisp skin. Use your thermometer. Don't guess. Hot oil is dangerous and guessing gets people hurt.

   The oil temperature is critical here. Too low and the wings absorb grease. Too high and the outside burns before the inside reheats.
6. 6

   Second fry until crispy

   Working in the same batches as before, fry the wings a second time for three to four minutes until the skin is deeply golden and audibly crispy. You'll hear the difference: a high-pitched sizzle that says the moisture is leaving and the crust is forming. These wings should look bronzed, almost mahogany in spots. The skin should crackle when you press it gently with your spider strainer. Transfer to a clean wire rack and let drain for just one minute.

7. 7

   Toss with sauce

   Working quickly while the wings are still hot, add a batch to a large bowl. Pour over about a quarter of the warm sauce and toss gently but thoroughly, using tongs or two spoons. Every surface should glisten with that orange-gold butter sauce. The hot wings will absorb some of the sauce, which is exactly what you want. Transfer to your serving platter and repeat with remaining wings and sauce.

8. 8

   Serve immediately

   Pile the sauced wings high on a big platter. Surround with celery sticks and a bowl of blue cheese or ranch dressing for those who want it. Put out plenty of napkins. These wings don't wait and neither should your guests. Good food is honest food, and there's nothing more honest than a pile of hot wings at a party.

   Set out a bowl for bones. Trust me, it keeps the table cleaner and guests happier.

Chef Tips

• •Crystal is the Louisiana standard, but if you can't find it, Frank's RedHot or Louisiana Brand work in a pinch. What you want is that aged cayenne pepper flavor, not the vinegar burn of Tabasco.
• •The double-fry method comes from Asian cooking traditions but applies perfectly here. At Lagniappe we use it for all our fried chicken. Once you try it, you won't go back.
• •If you're making these for a crowd, the first fry can be done up to two hours ahead. Spread the wings on sheet pans in a single layer and hold at room temperature. Do the second fry right before serving.
• •Save your frying oil. Let it cool, strain through cheesecloth into a jar, and refrigerate. You can reuse it two or three times for frying, and it actually gets better with a little chicken flavor in it.

Advance Preparation

• •Wings can be separated and seasoned up to 24 hours ahead. Store covered in the refrigerator and bring to room temperature 30 minutes before frying.
• •The sauce can be made a day ahead and refrigerated. Reheat gently before tossing with wings.
• •First fry can be done up to 2 hours before serving. Hold wings at room temperature on a wire rack.

Frequently Asked Questions

Nutrition Information

1 serving (about 285g)