As I understand it, the real deal originated from the Anchor Bar.
Tell me all about your wings. And, what else is on the menu/game plan?
I have award winning wings I'll tell you what! Literally I win awards at wing competitions.
Go to restaurant depot, costco, sams, etc and get a 40 lb box of fresh wings (not frozen). These are whole wings not "party wings" where they cut them in half.
Prep - Take off the wing tip, keep em for stock or render for fat. Trim the excess fat on the inside of the "elbow". Dry rub with your favorite dry rub mine is pretty simple bbq stuff - ground pepper flakes (guajillo, ancho, paprika, mild peppers), black pepper, garlic powder, onion powder, salt, brown sugar.
COok- Smoke (or oven) at 250F. Use a thermometer to check the temp. Now here is the secret part... If you want the juicy meat AND the crispy skin, deep fry after. I take them off the smoker at 155 which is on the low side for dark meeat; after deep frying it should be near 180 F for textural reasons.
Then toss it in glaze/sauce
Going to make oven baked wings tomorrow trying a different technique than I'd usually spring for, involving a dry rub with baking powder... . Now, I have made many recipes from this YouTube based source with good results, but I'm on the rail with this one so feedback would be great.
Recipe is as follows:
Honey Sriracha Chicken Wings
Take wings, separate into the drum and wing section(as mentioned, keep the tips for stock! I toss them in a foodsaver bag until I have enough). Deep fry. When done toss in a 50/50 mix of melted butter and Franks hot sauce. This is supposed to be the original Anchor Bar wing recipe. I usually bump the Franks/butter to more like 60/40. Heat the hot sauce then off the heat melt in the butter so it doesn't break.
But i am being lazy tomorrow, bunch of deep friend junk food!
Back in the late fifties or so I remember my mother laying out wings on a baking sheet, brushing sour cream on them, sprinkling some sort of seasoning - my best guess is italian dressing packet - and baking until done. As I recall she used whole wings, all three sections.
But like others, I remove the tips for stock.
So I made the Honey Sriracha wings and they were great. I didn't toss them in the sauce too many different palates so served that on the side. I also altered the sauce so it wouldn't be over the top. Everyone thought I had fried them they were that crisp and didn't dry out like fried wings get. Will do it the same way next time.
Did the same @Mike9 and I was happy with the result. One thing note worthy is not to dredge these beforehand and refrigerate. I made a small test batch for lunch and panned out the rest to fire once my family arrived. The coating took on too much liquid and became pasty and did not crisp nearly like the first batch, slight metallic after-note on the second batch as well. All in all a good recipe, I want to try it on drumsticks but I'm sure that would take some timing and temp adjustments.