Ingredients
Scale
- For the Wings:
- 2 lbs. chicken wings
- 2 tsp. Jane's Krazy Salt, divided in 1/2 (TFD change, original was salt)
- 1 tsp. freshly-ground black pepper
- ***
- For the deviled sauce:
- 1 tsp. freshly-ground long pepper (TFD change, replace with black pepper for original)
- 1/2 tsp. dry mustard powder
- 1/4 tsp. cayenne
- 1/4 tsp. chipotle powder (optional TFD addition)
- 1 1/2 tsp. mushroom ketchup
- 1/2 tsp. Kentucky soy sauce (TFD optional addition)
- 3 tsp. prepared mustard (TFD strongly prefers Colman's English)
- 1/2 tsp. honey mixed with 1/2 tsp. Italian colatura or Red Boat 50 fish sauce (TFD optional addition) and 1/2 tsp. Tabasco (optional TFD addition)
- ***
- For the finishing butter:
- 4 Tbsp. melted butter (TFD prefers KerryGold brand) mixed with 1/2 tsp. dried thyme and 1/2 tsp. dried sage (herb additions are from TFD and are optional) and 1/2 tsp. Madras curry powder (TFD optional addition)
- ***
- minced chives for garnish
Instructions
- Unlike modern hot wings, we’re going to pre-cook the chicken wings. Preheat the oven to 425°F (220°C).
- Pat the wings dry to get a crispier skin. Season them with 1 tsp. Krazy salt and 1 tsp. black pepper.
- Arrange them in a single layer on a lined baking sheet. Bake for 20 minutes, or until the wings hit 165°F (74°C) in the thickest part of the meat. Take them out and let them cool completely. You could do this part the day before and keep them in the fridge.
- Preheat your oven’s broiler.
- Whisk together the remaining salt, remaining pepper, dry mustard powder, cayenne, chipotle, and long pepper. Mix in the mushroom ketchup, soy sauce, honey/colatura/Tabasco mix and the prepared mustard.
- Cut a couple of slashes into the meat of each cooled chicken wing. Place them in a bowl, pour in the sauce, and toss until the chicken is well coated.
- Place the wings on a rack over a lined baking sheet. Broil for 2 to 3 minutes. Be sure to keep an eye on them because they can burn quickly. When they’re nice and browned, take them out.
- Toss the wings in melted butter mixture, garnish with minced chives, then serve them forth.