BARREL CHICKEN WINGS
Rated 5.0 stars by 1 users
Category
Chicken Wings
Author
Corey Piersol
Ingredients
CHICKEN WINGS AND SAUCE
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Vegetable Oil, fill 10” cast iron skillet ¼ way full
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Chicken Wings, thawed
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Butter ¼ cup butter
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1 cup Franks Hot Sauce
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1 ½ tbsp Cajun Seasoning
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Dash of Crushed Red Pepper
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1 Bunch of Celery, cleaned and cut into long pieces for dipping
RANCH DRESSING
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1/2 cup mayonnaise
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1/2 cup sour cream
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1/2 cup buttermilk
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1 tsp dried dill weed
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1/2 tsp dried parsley
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1/2 tsp dried chives
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1/4 tsp onion powder
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1/2 tsp garlic powder
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1/4 tsp salt
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1/8 tsp pepper
Directions
Thaw Wings. Do not put Frozen wings in oil. This will cause the oil to literally erupt and overflow into your fire causing a grease fire. This is how Fried Turkeys cause house fires...
Heat oil to approximately 400 degrees.
Add in chicken wings making sure not to overflow. 18 wings in a 10” dutch oven.
Fry until lightly browned. Do not cook all the way through.
Move to grill grate. Try to shake before placing on the grill. The Oil will cause a quick flare up. Grill until you get a nice char. The time it takes to get a char will likely finish cooking the chicken wing.
Dip wings into Hot Sauce.
Return to the grill. Grill until desired amount of texture or char is achieved.
Serve immediately.
