Philly Wings

The Tribune (SLO) (Sunday) - - Living -

Yield: Serves 4

From Jim Burke of Yards Brew­ing Co.

2 pounds small to medium chicken wings

2 ta­ble­spoons salt

1⁄4-1⁄2 cup canola oil

Toss wings with salt. Cover and re­frig­er­ate sev­eral hours or overnight.

Pre­heat oven to 300 de­grees. Re­move wings from fridge and pat dry. Put them in a large pan in one layer, add barely enough canola oil to coat the wings, and cook for ap­prox­i­mately 20 min­utes.

Once they have cooled, pat wings dry and re­frig­er­ate. At the game, re­move wings from cooler to get them to room tem­per­a­ture. Coat the wings in a very small amount of canola oil and place them on the grill. Turn the wings of­ten and cook long enough for the skin to crisp com­pletely.

Trans­fer wings to a bowl, sea­son to taste with salt, and add enough of the warm hot sauce (recipe fol­lows) to com­pletely coat the wings.

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