Yogi Wings

southern chef in louisiana's Note:

Got this recipe from Bobby Flay's Food Nation. It is so good and great for a party.

• Total Time: 47 mins
• Prep Time: 2 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

Buffalo chicken wing sauce

• 2 tablespoons all-purpose flour
• 2 1/2 ounces unsalted butter
• 1 1/4 pints crystal louisiana hot sauce
• 1 1/4 tablespoons peeled garlic
• 1 1/4 tablespoons champagne vinegar

Chicken

• 2 tablespoons paprika
• 3 tablespoons cayenne
• 5 tablespoons fresh ground black pepper
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme
• 2 tablespoons Chinese five spice powder
• 50 chicken wings, with the tips removed and split at the center joint

Directions:

1. Sauce: Melt the butter and sauté garlic for 3 minutes. Add the flour and stir, making a roux; cook for 5 minutes stirring slowly. Add the hot sauce, and whisk constantly to avoid lumps; add vinegar. Put on low flame and cook until thickened and roux has cooked out (makes 11/2 pints).
2. For Chicken: Combine all the dry ingredients into a medium bowl. Rinse the chicken and pat dry. Place 1/3 of the chicken in large bowl and spread some of the dry mixture liberally over the chicken mix with your hands until coated well. Repeat the process with the other 2/3 of the chicken, but make sure you only do 1/3 at a time refrigerate for 2 hours.
3. Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed. Dip wings in sauce and place in container to keep warm until needed.
4. You can also fry these in oil until done and crispy then dip in the sauce.

Reviews

[Sharlene~W]

When I looked at that list of spices, I thought surely it must be wrong (teaspoons rather than tablespoons?), but forged ahead anyway--I mean, who wants to argue with Bobby Flay when it comes to grilling. If I did my math correctly, you would end up with 32 tablespoons of pure spices for 50 wings. I ended up with 11 tablespoons left in the bowl after a nice heavy coating on each wing. I checked original recipe and it is posted exactly same. Flavor was good, just beware of quantity of seasoning.