My chef and good friend is a Saint’s fan and so therefore, I am a Saint’s fan. If you want to be even more adventurous, get some quail from your butcher and fry them whole, the same way outlined below. Its a totally primal eating experience and a great way to blow off some tension. No matter how bad your game gets, at least you aren’t that quail.
Step 1: Close all bedroom doors. If you have a door to your kitchen, close that too. Open any windows and turn on all fans in kitchen.
Step 2: Butcher your wings. Each whole wing comes in three parts: the wing tip, the forearm/two-bone part and the drumstick/one-bone part. Cut through the cartilage that connects these bones to each other. Your knife should cut right through the joint. If you find yourself sawing through bone, stop. You’re doing it wrong. Remove the wing tip first and throw that it a freezer bag for when you make stock. Then, hold the bone in your hand so that the “elbow” is on the cutting board. Slip your knife into the joint and cut straight down. Voila! You get a few wings in a package to practice with. Just pick out any rogue bone shards that occur.
Step 3: Heat a large pot with about 4″ of canola or vegetable oil to 375ºF – use a deep-fry thermometer. No need for fancy oils here. Just high heat tolerance necessary. Carefully slip each wing into the oil and fry until the wings are golden brown, about 20 minutes. You’ll notice the that your oil temp drops significantly when you add all the wings. That’s normal and contributes to the cooking time.
Step 4: Meanwhile, heat a few knobs of butter in a saucepan.
Step 5: Add some Frank’s hot sauce. There really is no good substitute here. Frank’s has that quintessential hot wing flavor.
Step 6: When your wings are golden, use a large slotted spoon to remove them to a bowl lined with paper towels. Let them drain for a minute, then move to a large mixing bowl.
Step 7: Drizzle with Frank’s mix and toss.
Step 8: Serve with proper garnish. In a food processor, combine a cup of sour cream, 1/2 cup heavy cream and 1/2 pound of blue cheese and pulse to desired smooth/chunkiness.