poultry essentials: nashville hot chicken wings

How To Make poultry essentials: nashville hot chicken wings

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  1

  PREP/PREPARE
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  If you want to do this recipe in your air fryer, then set the temperature to 375f (190c), and cook, shaking the basket occasionally until the wings are crispy, about 30 minutes.
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  This is an oil-based brushing sauce, it is not for dipping. Because the oil and dry ingredients do not mix all that well, you should stir the sauce every time you apply it to one of the wings. The reasoning for the oil goes something like this: If we had used something like stock or water, when it brushed on chicken, it would make it soggy. The main purpose for the oil is not to add flavor, but to help the spices cling to the chicken without making it soggy. FYI: This is an excellent sauce to brush on traditionally deep-fried, breaded chicken… Mmmm.
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  Probably the best way to make this recipe is to get the wings started, and while they are baking, make the hot sauce.
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  Gather your ingredients (mise en place).
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  THE HOT, HOT SAUCE
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  Add about a tablespoon of the oil to a saucepan over medium heat, then add the minced garlic.
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  I like garlic in this recipe, so I usually toss in another clove or two.
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  Cook, stirring frequently until fragrant, about 90 seconds.
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  Add the remainder of the oil, and the dry ingredients.
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  Give it a few whisks.
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  Reduce heat to low, and allow the sauce to warm up, but not hot.
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  THE WINGS
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  Place a rack in the middle position and preheat the oven to 400f (205c).
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  Separate the wings and reserve the tips in the freezer for making stock.
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  Add a bit of pepper and cayenne to the flour.
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  Toss the wings in the mixture.
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  Add to a parchment-lined baking sheet, fitted with a rack.
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  Place in the preheated oven, until crispy and brown, about 30 – 35 minutes.
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  About halfway through baking flip them over to achieve even browning.
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  Remove from the oven, and brush on a generous amount of the hot sauce.
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  PLATE/PRESENT
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  Serve while nice and hot. Enjoy.
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  Keep the faith, and keep cooking.
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