Need a reason to make these smokey, spicy chicken wings? How about National Chicken Wing Day. This recipe is super easy and the butcher over at Rosso & Flynn created two easy options based on what you have in your kitchen (or backyard).

 

The butcher makes his sambal sauce from scratch (recipe below), but a jar of sambal oelek works too. If you’re making the homemade sauce, be sure to start the prep 24 hours in advance to smoke the chilies. It’s worth it.

For the wings

The most important ingredient in this recipe is the chicken wings. Rosso & Flynn sources their chicken from a local farm in Texas and you can have them delivered to your home. The chickens are pasture-raised, you can taste the quality and they are a customer favorite. The butcher recommends 2 packs of 12 for 6 people.

 

For the homemade sambal sauce you’ll need

 

  • 1 pound hot red chilies, such as red jalapeños, fresnos, or red serranos
  • 2 tablespoons rice vinegar
  • 1 tablespoon salt

While the smoking may be time consuming, there are only 2 simple steps.

  1. Smoke the chilies at 200-225 degrees for 8-12 hours or until completely dried out
  2. Place chili’s, vinegar, and salt in work bowl of a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.

Sous Vide & Grill the Wings

Chicken wings

If you’re hosting a party and juggling a bunch of different dishes whilst still trying to have a good time, prep work is key. We like to sous vide our wings so that they are perfectly cooked before finishing on the grill to get that nice crispy skin. It’s a real time saver and it’s super easy.

 

  1. Season the wings. We like to use salt, black pepper, onion powder, garlic powder and paprika.
  2. Set your sous vide to 165°F. Vacuum seal the chicken wings. If you don’t have a vacuum sealer, you can use the water method as explained here.
  3. Place the sealed chicken wings into the water bath and cook for at least 1 hour and up to 4. When cooking for large crowds, you can use your YETI cooler instead of a pot.
  4. Remove the chicken wings from the bag and dry off with paper towels.
  5. Turn on your grill to high heat. The chicken wings are already perfectly cooked, so all we are doing here is searing.
  6. Finish the chicken wings in batches on the grill until golden with grill lines.

 

If you don’t have a sous vide or a grill, you can also bake the wings! Set you oven to 400 degrees, drizzle the seasoned wings with olive oil and bake for 40 minutes.

 

Time to Add the Sauce

 

You will need:

 

  • 1 stick of butter for 12 wings
  • 1 cup of sambal sauce to 12 wings

 

For a dozen wings, we want about 1 cup of sauce (there will be extra).

 

  1. Using a saucepan (this can be done on the grill or stove top) melt the butter.
  2. Once melted, pull off the heat and add the sambal. Stir to combine.
  3. Add your grilled (or baked) chicken wings to a large bowl and pour the sauce over, mixing to combine. Bonus points for theatrically tossing the wings.
  4. Serve and enjoy.

Visit Rosso & Flynn to order chicken wings and shop for other locally-sourced meat.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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