Yogi Wings

15 ingredients
11 steps

Ingredients

  • 2 tablespoons all-purpose flour
  • 2 12 ounces unsalted butter
  • 1 14 pints crystal louisiana hot sauce
  • 1 14 tablespoons peeled garlic
  • 1 14 tablespoons champagne vinegar
  • 2 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons fresh ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 12 tablespoons dried oregano
  • 2 12 tablespoons dried thyme
  • 2 tablespoons Chinese five spice powder
  • 50 chicken wings, with the tips removed and split at the center joint

Directions

  1. 1
    Sauce: Melt the butter and saute garlic for 3 minutes.
  2. 2
    Add the flour and stir, making a roux; cook for 5 minutes stirring slowly.
  3. 3
    Add the hot sauce, and whisk constantly to avoid lumps; add vinegar.
  4. 4
    Put on low flame and cook until thickened and roux has cooked out (makes 11/2 pints).
  5. 5
    For Chicken: Combine all the dry ingredients into a medium bowl.
  6. 6
    Rinse the chicken and pat dry.
  7. 7
    Place 1/3 of the chicken in large bowl and spread some of the dry mixture liberally over the chicken mix with your hands until coated well.
  8. 8
    Repeat the process with the other 2/3 of the chicken, but make sure you only do 1/3 at a time refrigerate for 2 hours.
  9. 9
    Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed.
  10. 10
    Dip wings in sauce and place in container to keep warm until needed.
  11. 11
    You can also fry these in oil until done and crispy then dip in the sauce.

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