How about having TWO!?!?
For my B-day, LJ got me a deep fryer. Yes she knew I had one already, but my original one is in a storage trailer in Scotland Ontario, (did you know there was even a Scotland Ontario???) and as she said, now you can deep fry twice the wings! What a wise and wonderful woman.
This Rival is the 'civilian' model of my Wing-It fryer. There are only 2 real differences between the two: this model has more precise control of temperature, but it has a round basket thus limiting the amount of food going in. I knew as soon as I opened it up I was having some fresh wings soon!
WK BUFFALO-BUTTER & DRY DILL WINGS v2.0
- chicken wings, split
- cayenne pepper
- garlic powder
- Frank's Red Hot Sauce
- Dill popcorn seasoning
- wash wings, pat dry.
- toss wings in flour/cayenne/s&p, shake well to remove excess flour.
- heat deep fryer to maximum - place wings in when heat ready.
- When wings are golden and crispy, remove from fryer and pat excess oil with paper towel.
- in a bowl, melt butter (1/3 part to 2/3's hot sauce); when melted add hot sauce.
- Toss wings in hot sauce and enjoy!
FOR DRY DILL:
- Immediately after deep frying, shake on dill, generously.
FOR LJ's SPICY DILL:
- Toss wings in hot sauce, then generously shake on dill seasoning.
Pink wings? Yes, the cayenne and flour dusting turned my wings pink. Not that there's anything wrong with that.
Let's towel them off now.
The Final Product: two great wing styles in all their glory.
Club House Dill Pickle Pop Corn Seasoning. Shake liberally.
Oh man, white gold!!! Crunchy, dilly - DILL-ICIOUS!!!
Way better than my first attempt HERE
Having traditional wings? Gotta have veggies and dip!!!
The dip sucked. A dill packet from the salad dressing section with sour cream. Junk.
Also did up a few pita wedges in the ol' fryer. First batch was over done - no more than 1 minute. Lesson learned. Great for dipping in the hot sauce.
Just a glorious wing. Spicy (but could have been much hotter). I would rate these hot. The cayenne dusting was tasty but not hot enough.
The dill was a very exciting addition to the wing repertoire. Highly recommended, especially to those who don't like hot spiced wings.
A few weeks ago LJ, who loves dill wings, had the idea for spicy dill. I followed through with the last remaining wings:
Sauced up hot, and then sprinkled with dill - OMG- so goood!!!
Spicy, tangy, dilly - crazy dillicious. Yes I used that joke again.
WHAT COULD HAVE BEEN DONE DIFFERENTLY? Um, not much. I didn't make the sauce too spicy so that LJ could enjoy it. But if it was just me eating, I would have bumped up the sauce with either cayenne directly into the sauce, or some sirachi (talk about polluting a pure Buffalo sauce!). The dusting was great. The deep frying went well. Hot was good, dill was good, and hot-dill was excellent.
Thanks LJ for the deep fryer and for the wings!!!