Show #302

A classic made with Eric's favorite hot sauce.

Ingredients:

1 1/2 - 2 quarts soybean oil
5 lb. natually raised chicken wings
basic maple brine, (see recipe)
celery sticks
maytag blue cheese cream, (see recipe)
maple syrup, for garnish
1 tbs. Clancy's Fancy Hot Sauce, for mild
(2 tablespoons Clancy's Fancy Hot Sauce, for hot)
(3 tablespoons Clancy's Fancy Hot Sauce, for extra hot)
1 cup raw apple cider vinegar
2 tablespoons prepared Dijon mustard
1/4 cup Michigan maple syrup, grade "b"
1 teaspoon sea salt, or to taste

Directions:

Preheat the oven to 400 degrees F.

Brine the chicken wings for at least 6 hours or overnight. Lightly rinse and pat dry.

In a large heavy-bottomed pot, pour in the oil to a depth of 2 inches. Place over medium heat and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Working in safe small batches (based on the size and manufacturers directions) fry the brined chicken wings until lightly browned, about 10 to 12 minutes per batch. Using a slotted spoon, transfer the wings to a paper towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)

For the Clancy's Fancy hot splash

In a large bowl, combine all the ingredients for the splash. Taste and adjust seasonings to your taste. Toss the hot fried wings in the hot sauce mixture. Transfer the wings, with the sauce, to a large foil-lined baking sheet, or 2 small ones, and bake, turning the wings occasionally, until crispy and they have absorbed most of the sauce, about 35 minutes.

Transfer the wings to a serving platter and serve with the maytag blue cheese cream and celery sticks. Drizzle maple syrup over the wings and serve more splash on the side as a dip if needed.