gtwy

Chipotle Paprika Wings

36 split wings, flats and drums. No breading. No sauce. The crust is the skin.

Rub (the whole 36, plus a little held back for the plate)

  • 1½ Tbsp Maldon, crushed
  • 2 Tbsp hot Hungarian paprika
  • 1½ tsp chipotle powder
  • 1 tsp MSG
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp cayenne

Stir until it is one color. No chipotle pockets. No chili powder. That is cumin and oregano, and the oregano is already out. No peri peri in the bowl. A pinch of peri peri on a plate is a different seasoning.

Method

  1. Split at the joints. Whole wings are for a grill. Pat them dry, especially the cut faces. Wet faces spit, and the skin will not blister.
  2. Still icy from the freezer: 160°F for 50 minutes, then onto a rack until the skin is matte. That bath is a thaw. It is not the 165°F / 2 hour bath. Thawed wings skip it. Dry them until the skin is matte. If they are still glistening, the oil will spit and the skin stays leather.
  3. Avocado oil at 375°F. Do not crowd the pot. Done when the skin blisters, not when a clock hits. About 5 minutes if they came out of the bath. Flats that stay pale go back in until the skin puckers. Rack, not paper towels.
  4. Toss in a bowl the second they leave the oil, while they are still glistening. Hold 1–2 tsp of the rub back. That pinch is for the plate, not a second coat in the bowl.