JUMBO SHRIMP'S CHICKEN WINGS

Sorry, it can't always be about politics, even the Shrimp gets hungry sometimes...

Happy Father's Day, Poppy!!

Ingredients:

Chicken wings

Frank’s RedHot

Butter

The tip, the wingette and the drumette.

Separate chicken wings into three parts (drumettes, wingettes and tips).   Take all of the tips and mail them to Sally Struthers so she can feed hungry people.  Now take the wingettes and drumettes and place them in a large enough pot to cover entirely with water.  If you’re making a lot of wings it’s advisable to place a steaming rack or something else at the bottom of the pot to keep the wings off of the bottom.  They will burn if there is a lot of weight on them and they are touching the bottom of the pot.

Boil the water (do not watch the pot or it will NOT boil!).   Boiling can be done by applying copious amounts of heat to the pot.  The stove is the easiest place to achieve this effect but I suppose if you have a large enough magnifying glass you could pull it off in the sun.  When the water begins to boil, reduce burner heat to low (or make the sun slightly less focused) and allow it to cook for 20 minutes.

Now scoop out the wings (do not use your bare hands or a demitasse spoon for this) and place them on cookie sheets.  Just a hint?  Parchment paper makes clean up a LOT easier.  Put the sheets in a 350 degree oven for 25 minutes.  Another hint?  This makes the sheets very hot, so use a pot holder or your left sock to take the cookie sheets out of the oven.

Before I go on you should know that the water that is now in the chickenless pot is EXCELLENT stock for rice and other cooking.  Leave the temp on low and allow it to reduce.  Try making Jambalaya with it.  On a side note, the water in the chickenless pot is NOT good for topping off the fish tank... that was a tough one to explain.

Back to the wings!  Put your left sock back on.  Now it’s time to make the sauce.  The amount you make is up to you; in our house we like our hot wings hot so we make a lot.  This is easy (unless you learned math in public schools).  Take one part butter and melt it in the microwave.  Best results are achieved if you put it in a container first.  Once it is melted, add two parts Frank’s RedHot hot sauce.   [Sauce for dummies… that means you should put twice as much hot sauce as butter.  So a half cup of butter needs a cup of hot sauce.  For 10 pounds of (uncooked) wings we mix 2/3 cups butter with 1 1/3 cups hot sauce.] Now mix it up and microwave again until it is hot.  Caution, breathing in the steam from this concoction will not only clear your sinuses, it could possibly melt an eyeball.

OK, you’re almost done!  Now put the cooked chicken in a LARGE bowl.  Dump on the sauce.  You can mix this up with a spoon, but you will honestly tear up the chicken… it’s very tender.  Instead I “flip” the contents of the bowl, sort of the same motion as flipping an omelet.  Do this until the chicken is coated with sauce and then allow it sit.  For best results flip it every few minutes for a little while.  The more times you do this better the chicken will be.  If flies have started to circle the bowl you have actually been flipping it too long and you should start over.

 

These wings refrigerate well, microwave nicely, and can accessorize almost any outfit.

  

 

Disclaimer: Chickens were indeed harmed in the making of this recipe... lots of 'em.  Any resemblance to real chickens, living or dead is purely coincidental... and stereotyping since they all look alike to me. Void where prohibited. Some assembly required. Batteries not included. Use only as directed. No other warranty expressed or implied. Do not use while operating a motor vehicle or heavy equipment.  Apply only to affected area.  Unix is a registered trademark of AT&T.

Please comment below and share this blog with your friends.

Share My2Cents on Facebook     Tweet My2Cents
Bookmark My2Cents on Delicious