When it comes to Superbowl we don’t muck around. Over the Super Bowl weekend, according to the National Chicken Council's annual report, Americans are set to eat 1.33 billion chicken wings, mind blown. So we thought, hey lets jump on the wing train and throw out our two cents on what wings we will be eating on the day. Try em smoked or try em fresh, as long as its served with a cold beer or ice tea you are winning.
What you will need.
3 lbs chicken wings
2 pints buttermilk
2 tbsp mild-flavoured hot sauce, such as Frank's
1¼ tbsp coarsely ground black pepper
3 cups plain flour
1/4 cup cornflour
¾ tsp each of garlic and onion powders
4 cups canola oil
¾ cup salt
¾ cup caster sugar
Hot spice mix
1/3 cup smoked paprika
1/3 cup hot cayenne pepper
For chicken brine
Bring 6.3 pints of water to the boil in a large saucepan, add salt and sugar, and stir to dissolve both. Pour brine into a large non-reactive container, cool to room temperature, then refrigerate until completely chilled. Once cooled completely submerge chicken wings in chilled brine, cover and refrigerate to soak (12 hours).
Make an ice bath in a bowl with equal parts ice and water. Remove chicken from brine and transfer to ice bath for 5 minutes (to wash away the impurities drawn to the skin while brining), then remove and pat dry.
For hot spice mix, combine ingredients in a bowl and set aside.
Mix buttermilk, hot sauce, 1 tbsp pepper and 2 tbsp hot spice mix in a large container.
Add chicken, cover and marinate at room temperature (1 hour). Drain chicken and pat dry.
Mix flour, 2 tbsp hot spice mix, cornflour, garlic and onion powders, and remaining pepper, in a large bowl. Add chicken, turn to coat well and refrigerate to rest for at least 1 hour. Alternatively this can be don the day before so that you are ready to go on game day. The longer it sits the better the crust.
Shake off excess coating from chicken and transfer to a wire rack to rest.
Heat oil 300.F in a large heavy-based deep frying pan at least 2-3 inches deep. Add chicken wings and cook, turning carefully and occasionally until all the chicken is crisp and a deep-golden color (15-17 minutes). Transfer to wire racks to rest.
Scoop 2 cups fry oil into a bowl and cool slightly. Add 2 tbsp spice mix and 1 tsp salt, stir to combine, then add a couple of chicken pieces at a time, turn to coat and return to wire rack. Sprinkle remaining spice mix over to taste and serve hot.
For a little fun and flavor place the cooked chicken wings in a bucket KFC style and prepare your smoker. Place wood chips in, turn on and ignite, when smoke begins to come out fill the bucket with smoke and remove the hose. Cover with a lid and allow to infuse for 5 minutes. Serve the wings table side by removing the lid allowing the smoke to escape, the claps and cheers from the crowd to blow your ear drums and for you to be the hero on game day.
Serve with your favorite hot sauce, blue cheese or ranch dressing. Oh and don’t forget the pickles.