Some like it hot! And if you do, I bet Hot Wings are at the top of your list.
If so, according to Paul Gagliano, you are not the only one.
“Memphis is the hot wing capital of the world. I was flying one time with a representative from Tyson Foods and he told me that there are more wings sold in Memphis than any other place in the United States. I have been around the world and I have never seen any city that loves hot wings more than Memphis.”
This Saturday, April 25, is the annual Southern Hot Wing Festival.
Paul started this festival 13 years ago with 7 teams in the parking lot of a local bar. Today, it’s grown to over 65 teams with thousands of folks attending this day-long event.
I asked Paul to share the secrets to making award-winning hot wings.
His first tip: “To use a good quality bird. I would use a free range chicken.”
Next on the list: “Texture. It must be crisp on the outside and juicy on the inside.”
To achieve that ideal texture, Paul has some recommendations:
“If you are frying, you must keep a constant temperature at 375 degrees. And if you grill it, I would suggest to sear it on the outside and it must be cooked fully on the inside. If it’s not, it will be thrown out.”
As for the flavor of a hot wing: “For the winner it’s usually like a fine wine. The fruit and then the acidity and at the end, there’s the heat.”
For more information about the event, visit www.SouthernHotWingFestival.com.
Spicy Hot Wings
Buffalo wings are the quintessential game time favorite. They have nothing to do with a buffalo but have a lot to do with a restaurant in Buffalo, New York. Just like the original, I use Frank’s® RedHot® to add a fiery kick to my chicken wings.
For the Blue Cheese Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 1 clove garlic, minced
- 1/2 cup crumbled blue cheese
- Kosher salt and freshly ground black pepper
For the Hot Wings:
- Vegetable oil, for the grates
- 2 1/2 pounds chicken wings
- 1/4 cup olive oil
- 1 tablespoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup hot sauce
- 1/3 cup butter
To make the Blue Cheese Dip: In a small bowl place the mayonnaise, sour cream, vinegar, garlic, and blue cheese and whisk until well combined. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
To make the Hot Wings: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Place the chicken wings in a large bowl. Add the olive oil and cayenne pepper and toss to coat. Generously season with salt and pepper.
Place the chicken on the grill. Close the lid and cook, turning occasionally, until cooked through and golden brown on all sides, about 20 to 25 minutes total.
Remove the chicken wings from the grill and place in a large bowl.
Place the hot sauce and butter in a small saucepan. Bring to a simmer over medium heat and cook until the butter has melted. Pour the warm hot sauce mixture over the chicken wings and toss to coat.
Serve warm with the blue cheese dip.
Serves 6 to 8
Cooking Tip: Feel free to substitute a bottled blue cheese dressing if you are short on time.
Do-Ahead: The blue cheese dip can be made up to 3 days in advance. Store covered in the refrigerator until ready to serve.
Recipe reprinted with permission from Simply Grilling by Jennifer Chandler.
