21/2 cups flour
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup milk
30 chicken wings, small wing joint removed
Vegetable oil for frying
16 ounces ketchup
1/3 cup Worcestershire sauce
1/3 cup apple cider vinegar
1 tablespoon teriyaki sauce
1 tablespoon honey
2 tablespoons Dijon-style mustard
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon fresh garlic, finely chopped
In a small saucepan over low heat, combine sauce ingredients and bring to a simmer. Lower heat so that the sauce just barely simmers. Cook 30 minutes, stirring occasionally.
Meanwhile, prepare the wings. Place a wire rack over some paper towels. Place a brown paper bag on a cookie sheet and set it beside the stove.
In another flat bowl, combine the flour, salt and pepper. In a similar bowl, blend the egg with the milk. Using one hand as the flour hand and the other as the milk hand (to prevent making glue on your fingers), dip each wing first into the flour, then into the milk, then back into the flour. Place on the wire rack. Repeat with the remaining wings.
Fill a deep-frying pan halfway with oil. Over a medium-high flame, heat the oil until bubbles rise instantly from a chopstick or handle of a wooden spoon when it is put into the oil (or until the oil reads 375 degrees Fahrenheit on a cooking thermometer). Lower the heat slightly. Shake each wing lightly to dislodge bits of flour before sliding it into the hot oil. Do not crowd the pan. You will have to work in batches. Cook 12 to 15 minutes -- turning the wings after 6-8 minutes -- until the outside reaches a golden brown and the inside is fully cooked. Place on the brown paper bags to drain.
Repeat with the remaining wings. Either put the wings in a large bowl and toss them with the sauce, or use the sauce as a dip. Serve immediately. Serves 6 to 8 as an appetizer.
Sauce recipe courtesy of Buffalo Billiards. Wing recipe adapted from "Wing It" (Clarkson Potter Publishers, 2004).
Per serving (based on 8): 450 calories, 32 gm protein, 20 gm carbohydrates, 27 gm fat, 97 mg cholesterol, 7 gm saturated fat, 981 mg sodium, trace dietary fiber
The Consolation Prize
Two 12-ounce cans frozen lemonade concentrate
24 ounces orange juice (pulp level of your choice)
About 6 ounces whiskey (such as Jim Beam)
Remove the lemonade concentrate from the freezer 15 to 20 minutes before using to thaw slightly.
Pour the lemonade concentrate and orange juice into a large pitcher and stir to combine. Divide mixture evenly among four pint glasses, then add whiskey to each glass to taste.
Serve with straws or stirrers to keep drink from separating.
Per serving (based on 4): 501 calories, 2 gm protein, 99 gm carbohydrates, 1 gm fat, 0 mg cholesterol, 0 gm saturated fat, 9 mg sodium, 1 gm dietary fiber