I know I'm a bit late to *the game* on this, but I have to share a bit o' *accidental genius* that happened in my kitchen yesterday while I was trying to whip up some of the Pioneer Woman's Spicy Wings.
Here's how it all went wrong so right:
PW's recipe calls for 2lbs. of drummettes - the drumstick looking half of the chicken wing.
I went to two stores late in the Superbowl Sunday afternoon and between the two, I could only scrape together 1lb. of those drummettes, seeing as everyone in town was making wings. With a heavy heart, I bought regular, full-size drumsticks and allowed myself to start panicking.
I had never made wings before, and had only eaten them once or twice (although Daddy LOVES them). I was so worried about how they would turn out...and how long they'd take to cook, if I'd have any hot food before half-time. If PW deep-fried her lil' drummettes for 25 minutes, would I be frying my big drumsticks for an hour?
The cool thing about this episode of accidental genius is I got to try both - the drummettes AND the drumsticks, side-by-side.
THE DRUMSTICKS WON!!!
Either way, you can't go wrong really, but with the drumsticks, you get sooo much more meat and you will undoubtedly find yourself sucking every last bit of chicken off the bone... then licking it clean.
Here is how I modified the original recipe:
Big ol' Spicy Drumsticks
- 2 - 4 pounds of chicken drumsticks, depending on your needs
- Canola oil - I used 96 fl. oz and had several batches going all at once.
- 2 sticks butter
- 1 bottle Frank's Red Hot (12 Oz)
- Tabasco, about 10 dashes
Rinse and clean chicken, pat dry. In a large, deep skillet or big pot, pour enough oil so that the drumsticks can comfortably move about. (Like I said, I used a lot of oil.) Begin heating the oil over medium/medium high heat.
When the oil is good and hot (about 360 degrees) place the drumsticks into the oil, one by one, moving them around with tongs periodically so they don't stick to each other.
It's going to be around 30 - 40 minutes of deep frying. (I know, I know...)
While the chicken is cooking melt 2 sticks of butter in a medium-sized saucepan. Add one 12-ounce bottle of Frank’s Red Hot Sauce. Stir and combine. Next add splashes of Tabasco sauce to taste. (I did about 10 and my lips felt like I was wearing plumper. :)
When the chicken reaches a nice, golden brown finish (30 - 40 minutes), remove drumsticks with tongs and place on a mountain of paper towels to absorb the oil. Then roll those legs in the sauce and serve up with Ranch dip (a great one via the PW's link).
Your friend's eyes will be rolling back their heads.