Chicken WingsTwo Ways

• 1 1/2 tablespoons Chicken Sauce and Glaze (page 23)
• 1 1/2 tablespoons hot sauce
• 2 teaspoons unsalted butter, melted
• 6 chicken wings
• Vegetable oil, for deep-frying
• (makes 1 dozen)
• 6 chicken wings
• 2 cups Jacks Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
• 1 recipe Chicken Sauce and Glaze (page 23)
• (makes 1 dozen)

1. In a large stainless steel bowl, combine the chicken sauce, hot sauce, and melted butter.
2. Set aside.
3. Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
4. Wash the pieces well and pat them dry.
5. Heat a heavy, deep skillet, preferably cast-iron, over high heat.
6. Pour enough oil into the hot skillet to come halfway up the sides.
7. Heat the oil until it is hot and shimmering but not smoking (if using an electric skillet, heat it to 350 F).
8. Using tongs, carefully place the chicken wings in the hot oil.
9. Fry the wings, turning them over halfway through, until golden brown, about 10 minutes.
10. Transfer the wings to paper towels to drain.
11. Then quickly place them in the bowl of sauce and toss until they are coated evenly.
12. Get your favorite condiment (mine is ranch dressing) and a good cold beer (mine is Stella), and enjoy immediately.
13. Heat a smoker to 250 F.
14. Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
15. Wash the pieces well and pat them dry.
16. Apply the rub liberally to each piece.
17. Place the chicken pieces in an aluminum baking pan and place the pan in the smoker.
18. Cook, uncovered, for 2 hours.
19. Remove the pan from the smoker, brush the chicken sauce over the wings, and return the pan to the smoker.
20. Cook for 15 minutes.
21. Remove.
22. Eat the hell out of em.

chicken sauce, hot sauce, unsalted butter, chicken, vegetable oil, chicken, south, chicken sauce

Taken from www.epicurious.com/recipes/food/views/chicken-wings-two-ways-378507 (may not work)