Old Rémoulade Bay Wings

Old Rémoulade Bay Wings

A few days ago I gave you a new wing recipe, A-1 Wings.  They are delicious. They are also naked. I know that some people prefer their wings without breading, and some prefer them breaded and deep fried. If you fall into the second group, these are for you. If you don’t care as long as the wing are delicious, these are also for you.

I mixed 2 of my favorite flavors Old Bay and Rémoulade Sauce. I figured that since these were both used for seafood then the flavors would go well together. And boy was I right. You can use a jar of Rémoulade Sauce, but I prefer to make my own. These are the ish!

Servings:  Dozen wings

Hardware:  Kitchen scissors, 2 large plastic Ziploc bags, a plate, plastic wrap, measuring cups and spoons, a large heavy skillet with a lid (I use cast iron), thermometer, tongs, a baking sheet, a cooling rack (or paper towels), a sauce pot, a garlic press

Time: Prep-15 minutes, Rest time: 30 minutes, Cook-15 minutes, Wings in an hour

(Start about 2 hours before you want to serve the wings)

Ingredients

• 1 dozen wings
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1+ 1 tablespoons Old Bay Seasoning
• Salt
• 2 eggs
• ½ cup milk
• 2 cups vegetable oil for frying
• ½ stick of butter
• 2 cups Rémoulade Sauce (Your favorite brand or make your own)
• Sliced red peppers and celery sticks, ranch dressing

  

1. Use the kitchen scissors to separate the flaps from the drummettes.  Also snip the points from the flaps.
2. Mix the flour, cornstarch and one tablespoon of the Old Bay in a Ziploc bag.  Shake up.
3. Put the eggs and milk in the other Ziploc bag.  Shake like crazy.  Make sure the eggs are completely mixed.
4. Sprinkle the chicken with the other tablespoon of Old Bay. Liberally salt the wings. Put the seasoned chicken into the flour.  Shake up. Then put the chicken into the egg mixture.  Then back into the flour mixture.  You can repeat this process if you like more breading.
5. Put the chicken onto the plate and cover in plastic wrap.  Put into the fridge for 30 minutes.  This will help the batter stick to the chicken.  You can leave the chicken in the fridge for up to three hours.  Remove the plate from the fridge about ½ hour before cooking to allow the wings to cook evenly.
6. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking dish with paper towels.  Set aside.
7. Put enough oil in the pan to fill it about half way up.  Pre-heat the oil until it is 350°.  This step is very important to keep the chicken from absorbing too much oil and becoming greasy.  You will want to adjust the temperature while cooking so the oil stays between 300° to 400°.   
8. Place the wings in a single layer in the hot oil.  Do not crowd the chicken.  You may need to cook in batches. Cover the chicken and do not turn for at least 5 minutes.
9. Turn the chicken and cook until it is a crispy golden brown.  The drummettes take longer than the flaps.  To make sure your chicken is done, cut into the thickest part of a drummette, the juices that run out should be clear and the meat should be completely opaque and have no hint of pink.
10. As the chicken finishes, place it on the cooling rack to drain.  You can place the cooling rack in the oven on the lowest setting to keep the chicken warm. The cooling rack will cause the wings to stay crispy as they aren’t resting in the grease and hot air is circulating around them.
11. While the wings are cooking place the Rémoulade Sauce and butter into the sauce pot on medium high.  Stir until the butter is melted.  Turn off the heat.
12. When all the wings are finished, toss them in the sauce.  Make sure they are all coated.  You can let them sit in the sauce for a minute or two.

To serve, remove them from the sauce.  Serve them with sliced red peppers and celery sticks and lots of napkins.