At Ace’s Wings & Whiskey on June 12, we ate nine delicious wings. But of those unique and tasty wings, one stole the hearts of judges and festival attendees alike: the Crispy Chipotle Wings from Masterpiece Kitchen.
One bite and we had to know how Chef Justin Brunson managed to get the skin so light and crispy. Luckily, Masterpiece Kitchen happily shared the recipe for these outstanding chicken wings.
Crispy Chipotle Wings from Chef Justin Brunson of Masterpiece Kitchen
makes a dozen wings
1 qt hot sauce—any kind will work, Masterpiece prefers Frank’s
1 c brown sugar
2-1/2 oz chipotles in adobo sauce
2 lbs melted butter
oil for frying
12 chicken wings
kosher salt to taste
black pepper to taste
*Rice flour can be found in the flour aisle at most grocery stores or ordered online
For the chipotle sauce: Purée hot sauce, sugar, and chipotles in blender. Slowly pour in melted butter. Being very cautious of the hot liquid, slowly blend mixture on slow setting until combined, then gradually increase speed to make sure it’s thoroughly mixed. Cool to room temp and set aside.
For the wings: Preheat oven to 350 degrees and oil in a fryer to 350 degrees. Lightly oil a baking sheet. Season raw chicken wings with liberal amounts of both kosher salt and ground black pepper. Toss to make sure mixture is thoroughly combined, and spread out over prepared baking sheet.
Bake wings in oven for 30 minutes, or until fully cooked to 165 degrees. Remove wings from oven and let chill to room temperature. Then refrigerate.
To make rice flour batter, combine 4 parts rice flour with 5 parts cold water. Whisk mixture until combined, if mixture looks like thick Elmer’s glue, you’ve got it. Just before serving, dip 4 to 6 wings in rice flour batter making sure to completely coat wings and slowly place in fryer. Fry wings for roughly 4-5 minutes or until wings look super crispy. Be careful not to overcook as the wings are already fully cooked from the oven.
Remove wings from fryer and toss in enough chipotle sauce to fully coat wings. Serve with blue cheese dressing and celery and carrot sticks.