I can’t be the only person who is scared shitless by boiling oil? As a saucepan filled with the stuff got hotter and hotter on the stove one foot to my right all I could think about was how it would kill me if I spilled it - not a totally irrational fear, because I spill everything.
So for this treachorous recipe I enlisted the help of my friend Adam, who came to my house and handled everything oil-related like a freaking champ. He kept all mocking of my terror to a total minimum too, cause he’s one of the good ones.
Now it turns out you’re supposed to brine these chicken wings for five to 24 hours before you cook them. READ THE RECIPE AHEAD OF TIMES GUYS, LEARN FROM MY MISTAKES. I basically opened up the book, ready to start cooking, expecting everything to be pulled off without a hitch or any preparation whatsoever. Because I, dear friends, am an idiot.
Anyway Adam and I brined the chicken for an hour and went off to watch The One Where Ross Says Rachel. Never gets old. Then we gave up on that process and got to the cookin’.
My fear of oil was not eased when it spat and made angry noises as we (Adam) dropped the chicken in, but I’ll be damned if it wasn’t all worth it. Turns out fried chicken is delicious even when you don’t know the eleven secret herbs and spices.
Chrissy 110% lied to me and told me to keep the chicken in the pot for 13 minutes, leaving me with a charcoal black mess. But after I learned to take some responsibility the chicken turned out just fine. Then comes the coating.
Guys, I don’t think you’re ready for the coating. I wasn’t ready for the coating. It’s a mix of butter, hot sauce and honey that will give your tastebuds the pleasure they never knew they needed. Get. On. It. I had to stop myself from eating it off the spoon. Instead I just ate all the friend chicken, a much healthier option.