These were some spicy bois. Dry brined for six hours, fried in 375 oil for 15 minutes. Sauce is butter, Frank’s, cayenne pepper, smashed cloves of garlic, black peppercorns, Worcestershire, white vinegar, and a heaping teaspoon or so of Meat Church Blanco seasoning. Used an immersion blender to emulsify everything. Delicious!
by vicnhoney
14 Comments
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Nice job looks delish
Wow
Damn fine looking plate of wings.
The immersion blender really turns your sauce into a silky, beautiful thing
Looks great. I prefer a little less sauce but you do you! I hope your team won
What is the address Iam coming
My mouth could not be any wetter.
Sir these look like what dreams are made of! Bravo! Also —- Go Dawgs!!!
Perfect amount of crisp and sauce! 10/10 I could demolish that whole tray.
Those look fantastic. Good job on you.
I mean brother those look immaculate. The way the sauce lays on them is just unbelievable. I’m going to have to try emulsifying!
Damn, you nailed it buddy. Excellent work.
What the Fk is your address!
Perfection!