St. Louis-Style Blazed Wings — Greenway Magazine
Full disclosure, my family is from the east side of Missouri. I’ve learned over the years that the way I am bar-b-que is not the preferred way to be in Kansas City.
With that in mind, I’m not going to tarnish the Chiefs fans with my idea of how to cook ribs, but – without disrespect intended – I’ll be talking about wings.
Wings should be two things to be good. They should be strongly cooked, think of your Uncle Dale for Christmas, and they should be hot, think of Uncle Dale’s inexplicable range of companions for Christmas.
They should be crispy too, but I don’t have a good joke about them.
Below is the recipe for the best wings on this page from Patrick Mahomes, as well as a tip on how to use your infused oil to give them an extra boost.
St. Louis style blazed wings
Servings: 20 wings
Preparation time: 30 minutes
Cooking time: 30 minutes
- 1 cup HOT CHARLIES ORIGINAL HOT SAUCE
- 4 tablespoons of ketchup
- 1 cup of cornstarch
- ½ cup Red Hot Riplets (crushed)
- 1 teaspoon of garlic powder
- 1 teaspoon paprika
- 2 pounds (20) chicken wings, rinsed and patted dry
- Extra virgin coconut oil for frying
- 2 tablespoons of coconut oil plus 6 tablespoons of extra virgin coconut oil
- Put Red Hot Riplets in a food processor and grind
- Combine the ketchup and Hot Charlie’s in a medium bowl and set aside.
- In a shallow bowl, mix the cornstarch, red hot riplets, paprika and garlic powder. Throw the wings into the mixture to coat.
- Heat a large pan on the stove for 1 minute. Add enough virgin coconut oil to fry, about 2 inches from the bottom of the pan. Fry the wings until golden brown. Remove with a slotted spoon and drain.
- Preheat oven to 350ºF.
- Place the fried wings on a lightly greased baking sheet. Drizzle the wings with a mixture of canna and coconut oil, about 1 to 1 ½ Teaspoon per wing. Bake for 7 minutes.
- In a clean pan, heat the sauce on medium heat for about 5 minutes until it is syrupy.
- Remove the wings and toss them with the sauce until they are evenly covered.
- Serve with carrot sticks and celery wedges.
- I highly recommend adding leftover ripple dust to your blue cheese dressing.