EVER since I can remember, I have always had a serious love affair with chicken wings. Give me a whole roast chicken and I will go for the wings first. That’s the reason why my family wouldn’t let me carve the bird during family dinners… I always get the best part!
So imagine my excitement when I discovered Wing Stop. They call themselves “the wing experts.” How these words ring true, coming from a “chicken wings addict” myself.
Wing Stop’s chicken wings are so juicy and cooked to perfection. I love the variety of sauces like the Hickory Smoked BBQ, Lemon Pepper, Garlic Parmesan, Hawaiian, Teriyaki as well as the Original Hot, Cajun and Atomic. My personal favorites are the Hickory Smoked BBQ and the Lemon Pepper. I love the combination of sweet and tangy flavors with a slight hint of spice. Wings come with a choice of dipping sauce such as Ranch, Bleu Cheese or Honey Mustard. Fries or veggie sticks (carrot and celery) are optional.
Wing Stop is all over the United States. In California alone, they have more than a hundred branches. www.wingstop.com.
If, for some reason, you are not able to make a visit, feel free to check out my tried and tested recipe of the Honey Barbeque or the Lemon Pepper Chicken Wings.
1 ½ quarts (1.4 liters) vegetable oil, for frying
12 whole chicken wings (about 3 pounds/1.5 kilos)
For the egg wash:
1/4 cup heavy cream
1 tablespoon cayenne pepper
1/2 tablespoon salt
1/2 tablespoon freshly ground black pepper
For the flour mixture:
1 cup all-purpose flour
1/2 cup cornstarch
1/2 tablespoon salt
For Honey Barbeque Sauce:
2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
For Lemon Pepper:
1 lemon, zested
1 tablespoon freshly ground pepper
Heat vegetable oil in a deep, large pot until the thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
Using a sharp knife, separate the chicken wings into the drummettes and wings. Discard the wing tip joint. Set aside.
Prepare the egg wash by whisking together eggs, heavy cream, cayenne pepper, salt and black pepper. For the flour mixture, mix together flour, cornstarch and salt in a paper bag.
Dip the chicken in egg wash and toss well to coat, then place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack for about 20 minutes to let coating set.
Meanwhile make the Honey Barbeque Sauce. In a small saucepan, bring all the ingredients to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half (about 12 minutes) stirring frequently.
In a small bowl, prepare the Lemon Pepper by mixing together lemon zest and freshly ground pepper.
When oil reaches 375 degrees F, fry chicken, working in batches, for 13 minutes. Immediately toss in the Honey Barbeque Sauce or sprinkle with the Lemon Pepper zest.