WITH ALL THE SUPER BOWL HOUSE PARTIES coming up this weekend, there's no doubt that lots of people will be subjected to the horrors of bad chicken wings in all their forms. Delivery methods only make matters worse, since sealed steamy containers turn soggy to squishy, and heat not meant for blue cheese dressing yields a warm puddle of unappetizing goo. To put it simply: Even the best wings can be ruined if they aren't fresh. And what could be fresher than frying them at home?

Making wings is deceptively simple, so it's surprising that so many restaurants' attempts can turn out so wrong. Overcooked dry specimens end up resembling chicken-flavored gristle nuggets, while fat-laden undercooked versions treat unsuspecting patrons to a disagreeably soggy experience.

And then there's the blue cheese dressing. Although awe-inspiring domestics like Maytag and Crater Lake Blue line store shelves, some eateries have the nerve to dispense limp and watery incarnations, tainted with the tang of soybean oil and xanthan gum. You can do better.

Most grocery stores cater to the Buffalo wing enthusiast by providing fresh pre-cut wings packaged and ready for the fryer. All that's left are a few additional ingredients and the patience to find the perfect cooking times for your own home setup. Just follow the tips below, and the recipe that follows and you'll be on your way to perfectly crispy textbook wings that will have your friends hoping you host the next happy hour.

GET YOUR OIL HOT: Many recipes call for an oil temperature of 375 degrees to fry chicken wings, but 400 will help achieve a crispy exterior quickly and more efficiently.

KEEP THE OIL HOT: Use a heavy cast-iron pan with high sides and do your work in small batches. The temperature of the oil should not drop below 375 degrees while cooking. Try six wings at a time as a starting point and adjust accordingly. Always let the oil return to full temperature before starting a new batch.

FRY 'EM GOOD: Great wings have a crunchy crisp exterior that can stand up to thick buttery sauces and not go limp. Don't be afraid to let them cook up to 12 minutes depending on their size. Perfectly fried wings have all the fat from beneath the skin rendered away, leaving a crunchy skin without drying out the interior.

SAUCE 'EM UP: Good wings start fried to perfection, but finish sauced to the max. Don't be afraid to generously coat them. If your guests look like Ronald McDonald while they're eating, you've got it about right.

DON'T SKIMP ON GARNISHES: Use the best blue cheese dressing you can find in your grocery store's refrigerated section — or better yet, make your own. Don't stop with cool crunchy celery. Cut up ample portions of carrot sticks or any veggie with some snap. You probably want to toss out a few hundred napkins as well.

RECIPE:
Canola oil
2 lb. chicken wings
2/3 cup Franks brand hot sauce
8 tablespoons unsalted butter
Blue cheese dressing
Celery stalks for serving

» 1. Fill a large heavy pot no more than halfway with canola oil and heat to 400 degrees. Preheat an oven to 200 degrees, and place a cooling rack inside a baking sheet — or line a baking sheet with paper towels.

» 2. Working in small batches, fry wings until golden brown and crispy up to 12 minutes, then transfer to the baking sheet and keep warm in the oven.

» 3. While wings fry, combine 2/3 cup Franks brand hot sauce with one stick of butter over low heat. Transfer cooked wings to your biggest bowl and toss with wing sauce.

» 4. Serve immediately with blue cheese dressing and celery.

Yields 4 servings.

Story, recipe and photos by Express contributor Scott Reitz

Posted by Express at 11:05 AM on February 1, 2008
Tagged in Do It Yourself , Eating Around , Free Ride , Lifestyles , Top Stories