Does anyone ever fry chicken anymore? From the conversations I’ve had with others lately it seems we are too used to driving by and picking up a bucket of what used to be a frequent main dish prepared by our own mamas and grandma’s. A staple in our southern households that was way better than the fast food pickups we now have. I have to confess that I don’t fry much anymore, it’s not because I necessarily want to, but that my tummy would rather I didn’t. However, that should not keep me from withholding that blessing from my family every now and then. They are probably saying, “You got that right!” right about now.
Whenever mama would fry chicken we’d sneak a piece, especially the wing, as soon as it would come out of the frying pan and laid to drain on a paper towel lined platter. It was so hard to resist the smell that wooed us to her side. She’d complain there’d be no meat to eat by the time we sat around the supper table. Many times our bellies were almost full and our appetites waned if we continued.
As children, the wing always seemed to be the preferred piece of chicken that we found in our gumbo bowls or bar-be-cue plates. We called it the little drumstick. I was glad when I could graduate to the regular size drumstick, but wings still hold a dear place for my palate especially if it’s called a hot wing.
With this warm, early spring weather I am finding myself longing to be out in it. Therefore grilling is an obvious choice for cooking. A few years ago a friend of ours shared with us this way of grilling hot wings. (Thanks, Steve!) I used to buy the premixed hot wings seasoning packets and bake them in the oven, but now I prefer them this way on the grill. It’s so quick, easy and very tasty. Clean-up is a breeze, too. Here’s how to do it:
Grilled Hot Wings
2-1/2 – 3 pound package of wings
1 – 5 ounce bottle of a Louisiana hot sauce
Cajun seasoning blend (optional)
1 gallon storage bag
Rinse, drain and dry the wings. Cut the tips off and discard them. Cut wings in two separating them at the joint. Place them in plastic bag. Pour the whole bottle of hot sauce into bag over chicken.
(Season with Cajun seasoning blend or whatever seasoning if you want to, but you don’t have to. If I add seasonings I do very little. The hot sauce can be enough for my taste buds. I also don’t like to take away from the meat’s flavor.) Close bag and mix the contents together with your hands allowing sauce to cover every bit of the wings. Let the wings marinate in refrigerator at least 30 minutes, but not more than about an hour and a half. I find that marinating them longer does not help at all. Remove from refrigerator and cook on hot grill for 30-40 minutes, turning them over in the middle of cooking time. Serve with ranch dressing and/or more hot sauce if you like and enjoy!
“God never hurries. There are no deadlines against which he must work. Only to know this is to quiet our spirits and relax our nerves.” A.W. Tozer