I thought I’d make my first video. This one is just showing you how I separate chicken wings into wing dings or drummettes. You’ll notice i’m a headless chicken but that’s because my hair was looking crazy when I decided to do this. Let me know if you find it useful.
Serves 2 (American sized portion)
Prep time: 10 minutes
Cooking time 10-12 minutes
Tongs or slotted spoon/spatula
Deep sided pan or deep fryer
Kitchen Shears or sharp knife
Heat proof bowl
Kitchen thermometer (if not using a deep fryer)
10-12 whole chicken wings jointed
1 liter of oil (sunflower, vegetable, canola but not olive oil)
Buffalo Wing Sauce:
¼ cup butter
¼ cup Frank’s Red Hot
Dash Worcester Sauce
Heat oil in pan to 375F or 180C
While oil is heating, place wings on a paper towel and dry thoroughly (if there is any water on the wings it will cause serious popping). Once oil is at the correct temperature, carefully add the chicken pieces ensuring that they do not touch. You may need to fry the chicken in multiple batches. Fry for 10 – 12 minutes or until skin is crisp and chicken is cooked through.
While the chicken is frying in a large heat proof bowl add all sauce ingredients. Set aside.
When chicken is cooked remove from oil with tongs and place on paper towel to drain. While the chicken is draining, place sauce ingredients in microwave for 1 minute or until butter is completely melted. Remove from microwave and stir and toss chicken into bowl. Toss chicken around in sauce until completely coated.
Serve wings immediately.
Buffalo wings are not native to England. I’ve never had a proper buffalo wing in this country which is strange because there’s a chicken shop on every corner. When an English person asks for a hot wing, they’re expecting fried chicken wings with cayenne mixed in the flour. No sauce on them, no blue cheese, no carrots, no finger licking. This has posed quite a challenge for me because Buffalo wings are my favorite food. OK so it’s my second favorite food. My most favorite food since I was five years old is Salisbury steak TV dinners…the ones with the mashed potatoes and corn (and remember back in the day when there was the cherry crumble for dessert) but I’m definitely not getting that in England.
Well, no more. Houston, we’ve got WINGS!
Mike and I discovered Sticky Wings on a whim while walking along Brick Lane. Now for those of you who have never been to London, Brick Lane is the heart of Indian cuisine in the City. The narrow, partially cobbled street is line with Indian restaurants with curry wafting through every door. As you walk down the street each restaurant host tells you how lovely you are and offers you a deal on the best curry in London. As we walked past each restaurant wondering which “award winning” establishment we would grace, I saw something different. A sign not touting Bombay’s best but Sticky Wings. My heart stopped. Could it be? Were my eyes deceiving me (because you know I’m getting older and everything else is breaking down)? Was this a wing shack? I looked at the menu posted on the glass and to my utter glee, discovered that Sticky Wings is a US style wing joint.
When we go in we’re greeted by Darul, the English owner who spent several years working and eating in the US. We could see by the Frank’s Red Hot and French’s mustard on the tables that he’d really paid attention. He even imported old Chili’s tables to make the restaurant even more American. His one-page menu has only a few flavors of wings but that’s the key. A short menu means more time to focus on getting those few dishes right. On our first visit, we tried the buffalo and the sticky BBQ with fries and a side of deep fried corn on the cob (no that’s not a typo it was deep fried). We chose the American portion (11 wings) to share between the two of us. The UK portion is a more manageable 6 wings (yes, now that we live in England I can’t handle an American sized portion of anything anymore). The wings are cooked perfectly and you can tell that the meat is high quality (definitely no arsenic in these chickens). I’ve eaten Buffalo wings in their birthplace, the Anchor Bar in Buffalo, NY, and these weren’t far off.
The trick to a good naked wing is to fry them (without breading) so that the skin crisps up. Then you coat them with the sauce just before serving while they’re piping hot so that the skin stays crispy. Not a lot of people can get the crispy part just right but Darul did it. No soggy wings here. The sauces were excellent. My only complaint was that the sticky BBQ wasn’t sticky enough. On our second trip later that evening (yes we had a fat day that day and went back a few hours later), we tried the jerk twist which was, quite honestly, one of the best wing sauces I’ve eaten. I don’t want to give away the twist but it was definitely a pleasant surprise. We also had the fried mushrooms on our second trip. I literally couldn’t stop eating them. When we were down to the last one, we nearly fought. And back to that deep fried corn on the cob. Yes, everyone thinks that we Americans deep fry everything so why did I need to come to the UK to try deep fried corn? Pure GENIUS! The corn isn’t battered or breaded; it’s just dipped in the hot oil to cook. Darul adds some secret spice to give it some kick and voilà!
As we left the second time, the owner gave us a parting gift. Two slices of homemade Oreo cheesecake. I don’t eat cheesecake but Mike’s direct quote as he stared dopey eyed at his empty, chocolate smeared fork “this guy is doin’ something”. I think he might love Sticky Wings’ Oreo cheesecake at least as much as fried chicken.
So if you happen to come to London head over to Brick Lane and say hi to Darul at Sticky Wings and tell him the Americans sent you. It’s definitely worth the stop.