1 to 2 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound chicken drumettes
1 pounds chicken wingettes
12 ounces of crystal hot sauce or any type of hot sauce
Vinegar
Salted butter
Tomato paste
Vegetable or canola oil
Mayonnaise
Sour cream
Buttermilk
Worcestershire sauce
Seasonings
Fresh chives
Fresh dill weed
Dried tarragon
Salt
Tony Chachere’s creole seasoning
Chef Paul Prudhomes poultry magic
Onion powder
Garlic powder
Cayenne pepper
Black pepper
Paprika
Preparing your chicken and seasonings
Step 1-Remove remove strings from the dill weed stems. Chop until minced. Chop fresh chives until minced.
Step 2- Add Chicken into strainer. Rinse with cold water.
Step 3 Before seasoning your chicken if you have the ends to the wings attached you need to remove those. Just find the joint and cut through it.
Step 4- Add chicken into a medium sized bowl. Add 1 teaspoon tony Chachere’s creole seasoning, 1 teaspoon chef Paul Prudhome’s poultry magic and 2 teaspoon cayenne pepper. Place chicken in fridge and let marinate for 1 hour. Overnight preferred.
Making your ranch dressing
Step 5- Add 1 1/3 Cup Mayonnaise, 1/3 Cup sour cream, 1/3 cup buttermilk, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, 2 tablespoons dill weed, 1/3 teaspoon dried tarragon, 2 tablespoons chives, 1 tablespoon parsley, 1 teaspoon Worcester sauce and 1/8 teaspoon salt. Stir all ingredients together until well combined. Place in fridge for 4 hours. For best results make the ranch dressing a few days in advanced.
***Preheat fire to medium high heat***
Step 6- In a medium sized pot add 1/2 gallon of vegetable or canola oil. Let oil get hot. This can take up to 10 or more minutes.
Step 7- Add you chicken drumettes and wingettes into hot oil. Let fry for 12 to 14 minutes. Chicken will float to the top of the oil. That’s a clear sign that it is done.
Step 8- Place fried chicken on to a serving dish lined with napkins. Let cool while you make the hot wing sauce.
***Preheat fire to medium high heat***
Step 9- Add 3 tablespoons salted butter. Let butter melt
Step 10- Add 3/4 cup hot sauce, 1/4 cup vinegar, 2 teaspoons cayenne pepper and 1 heaping tablespoon of tomato paste. Stir all ingredients together. Let come to simmer. Let simmer for 3 to 4 minutes. Once done let sauce cool for 5 minutes.
Step 11- Add drumettes and wingettes into large bowl. Pour hot wing sauce into bowl. Stir or toss hot wings. All wings and drumettes should be fully coated with this mixture.
Step 12- To serve transfer wings on to serving dish. Add ranch dressing into a very small bowl to dip your hot wings. Serve hot and enjoy!
Storing your wings
Place wings into an airtight container. Keep in fridge for 3 to 4 days.
YouTube instructional video
