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Posted February 2, 2008 by Nick Lindauer in Recipes
 
 

Wing Recipe: A Pirate’s Death Wings


A Pirate’s Death Wings AKA; Why the rum is always gone!
By: Sam McCanless

18 chicken wings
½ C flour
1 tsp onion powder
1 tsp hickory smoked sea salt
1 tsp garlic powder
¼ C Blair’s Jersey Death sauce
¼ C butter (melted)
1 Tbl minced shallots
1 tsp minced garlic
!/4 C Cruzan Blackstrap Rum

Combine flour, onion powder, salt and garlic powder in a gallon size Ziploc bag, Add the chicken wings, shake to fully coat all wings. Fry wings in batches of 6 in deep fryer at 385o F for about 5 minutes wings should be golden brown and floating at the top of the fryer.
Remove wings to a plate lined with several thickness of paper towels. When all wings are cooked and drained place the wings in a large non stick skillet. In a large glass measuring cup combine Death sauce, butter, shallots and garlic. Pour sauce mixture over wings. Place skillet on the stove top on medium high. Make sure the ventilation is on high or these will choke you out! (I had to open the back door and my wife and two year old were still choking and had to go down stairs). Turn wings to thoroughly coat. Now add the rum. Use caution when cooking over gas as these can ignite at any time (flames can be over 12″ and facial hair may be in jeopardy). Simmer one minute then light it. The flambé’ is quite impressive (don’t know if the photos do it justice). Serve with celery sticks baby peeled carrots and blue cheese dressing. Have a beverage ready ’cause these are f’ing hot , I prefer a rum and whatever I can find to mix with it , milk would be a good choice!

A Pirate's Death Wings

A Pirate's Death Wings

A Pirate's Death Wings

A Pirate's Death Wings

A Pirate's Death Wings

A Pirate's Death Wings

A Pirate's Death Wings

A Pirate's Death Wings

A Pirate's Death Wings


Nick Lindauer

 
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