E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Classic Hot Wings Lodge Cast Iron | January 31, 2024 Whether we’re having people over for game day or hosting a birthday party, we’ll take any excuse to fry a big batch of wings. Next time you get the craving, skip take-out and fry them up yourself—homemade ranch, not optional. And keep in mind, this recipe is worth doubling. Pile them up in a cast iron skillet and serve them alongside crunchy favorites like carrots and celery. Level Intermediate Prep Time 15 minutes Cook Time 15 minutes Serves 4-6 Cook it With Our 5 Quart Cast Iron Dutch Oven Ingredients Wings 4 pounds chicken wing sections 1 tablespoon salt 1 tablespoon sugar 1 cup water ½ cup unsalted butter ½ cup cayenne-based hot sauce (think Frank’s Red Hot or Louisiana) 1 tablespoon cider vinegar 1 teaspoon honey 1 ½ quarts vegetable oil (for frying) Buttermilk Ranch ½ cup buttermilk (that’s Cruze, for us!) ½ cup Duke’s Mayonnaise ½ cup sour cream 1 clove garlic, grated 1 teaspoon dill, chopped 2 tablespoons chives, chopped 1 teaspoon lemon juice ¼ teaspoon Tabasco Directions Hot Wings Brine the wings. Dissolve salt and sugar with water in a resealable bag; add chicken and refrigerate for 1 to 3 hours. Remove wings from brine and pat dry with paper towels. Heat oil in a 5 Quart Dutch Oven to 375° F. Carefully add wings in batches. Fry until crisp and cooked through, about 10-12 minutes. For crispier wings, cook an additional 1-2 minutes. Remove chicken from oil and drain on a paper towel-lined plate or cooling rack. While the wings are frying, melt butter in a small saucepan. Add hot sauce, cider vinegar, and honey. Stir to combine, then remove from heat. Place wings in a heat-safe bowl and toss in the sauce. After tossing and plating, drizzle with residual sauce from the bowl. Buttermilk Ranch Combine ingredients and refrigerate. Then, get ready to dunk! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Kenny’s Country Gravy View recipe Philly Cheesesteak Burgers View recipe Grilled Spicy Shrimp Tacos with Avocado Lime Crema View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Classic Hot Wings Lodge Cast Iron | January 31, 2024 Whether we’re having people over for game day or hosting a birthday party, we’ll take any excuse to fry a big batch of wings. Next time you get the craving, skip take-out and fry them up yourself—homemade ranch, not optional. And keep in mind, this recipe is worth doubling. Pile them up in a cast iron skillet and serve them alongside crunchy favorites like carrots and celery. Level Intermediate Prep Time 15 minutes Cook Time 15 minutes Serves 4-6 Cook it With Our 5 Quart Cast Iron Dutch Oven Ingredients Wings 4 pounds chicken wing sections 1 tablespoon salt 1 tablespoon sugar 1 cup water ½ cup unsalted butter ½ cup cayenne-based hot sauce (think Frank’s Red Hot or Louisiana) 1 tablespoon cider vinegar 1 teaspoon honey 1 ½ quarts vegetable oil (for frying) Buttermilk Ranch ½ cup buttermilk (that’s Cruze, for us!) ½ cup Duke’s Mayonnaise ½ cup sour cream 1 clove garlic, grated 1 teaspoon dill, chopped 2 tablespoons chives, chopped 1 teaspoon lemon juice ¼ teaspoon Tabasco Directions Hot Wings Brine the wings. Dissolve salt and sugar with water in a resealable bag; add chicken and refrigerate for 1 to 3 hours. Remove wings from brine and pat dry with paper towels. Heat oil in a 5 Quart Dutch Oven to 375° F. Carefully add wings in batches. Fry until crisp and cooked through, about 10-12 minutes. For crispier wings, cook an additional 1-2 minutes. Remove chicken from oil and drain on a paper towel-lined plate or cooling rack. While the wings are frying, melt butter in a small saucepan. Add hot sauce, cider vinegar, and honey. Stir to combine, then remove from heat. Place wings in a heat-safe bowl and toss in the sauce. After tossing and plating, drizzle with residual sauce from the bowl. Buttermilk Ranch Combine ingredients and refrigerate. Then, get ready to dunk! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Kenny’s Country Gravy View recipe Philly Cheesesteak Burgers View recipe Grilled Spicy Shrimp Tacos with Avocado Lime Crema View recipe
