Rivet's Famous SuperWings

Rivet's Famous Super Wings

I'm going to post this here, in the New England/Northeast section, because my SuperWings are a version of the ubiquitous Buffalo Wing that was invented in Buffalo, New York.

SuperWings are my take on the greasy, over-fried buffalo wing that flaps around every two-bit sports-bar with a fryer or insipid national food chain with a shiny sign. They are culinary honesty, a return to what  cooking is all about, taking time to do things right without compromising taste for convenience. You'll see the recipe is not hard, but the specific steps of the process are what turn these mundane ingredients into the eye-opening "OH WOW" moment once you bite into them.

This recipe uses frozen chicken wings or drummettes, your choice.  Let them thaw in the fridge for a couple of days.

To make a whole mess of SuperWings, you will need:

Divide the wings equally into 2 large ZipLock bag with the lime juice and cilantro. Zip them shut and massage them a bit to mix up the cilantro and juice. Lay them down flat and flip them over every 15 to 20 minutes, marinating for about 2 hours or so.

While the wings are marinating, make the SuperSauce. This is not just any sauce - the secret is in the process. Really.

You will need:

1 stick of butter; not margarine, not spread - butter
18 ounces of Frank's Red Hot sauce; that's about a bottle and a half

Put the butter and hot sauce in a small sauce pan over low heat, the lowest your can set it on, and cover. Leave this alone for nearly an hour, until the butter has tenderly melted. You'll know it's ready when you stir it and the golden tears of butter float to the top.

Now for the critical step that turns these simple items into perfection: turn up the heat a notch or two, and stir well, constantly for about 5 minutes. Incorporate the butter into the sauce; emulsifying the golden butterfat into the Frank's until it is smooth. Leave the heat alone for another hour, uncovered, stirring occasionally so that it doesn't stick to the bottom or even come to a simmer. Just cook the sauce slowly and warmly. This is where it all comes together, where good cooking transcends mere food; this is where the flavor is built.

After about 2 to 3 hours of marinating, pre-heat the oven to 450 degrees, take the chicken pieces out of the bags and place them on roasting sheets that has been sprayed with olive oil cooking spray. Cook the chicken pieces for 45 minutes, then turn them over and put them back into the oven for another 15 minutes or so, until they are evenly golden.

Brush with a layer of sauce, then put them back in the oven for another 15 minutes. Brush them with a second layer of sauce; by now, the chicken wings will be looking really good!

After another 15 minutes or so in the oven, they will be smelling really good and ready. Plate them up and enjoy some very tasty SuperWings that will bring shame on anything else - not too hot, not too mild, just perfect for the tailgate feast!