TennStud/Roy Adams’ hot wing recipe

[NighthawkVol]

I didn’t really know where to put this, but with the Super Bowl being tomorrow, I felt I needed to share this. For those of you who were on the old Gridscape/InsideTennessee site with TennStud (RIP), you know he was well known for his parties (among other things). And his wings were in high demand. He was kind enough to share the recipe with me about 10 years ago and it feels wrong keeping it to myself. So here ya go:

1. Marinate chicken in Franks' Hot Sauce, available in gal. containers at Sams. 2.Marinate for several hours, longer the better, in the refrigerator.
3.Heat the oil, 325-350 degrees;; I prefer 350 as the volume immediately lowers the temp.
4.Remove the marinated chicken from refrigerator and IMMEDIATELY shake excess sauce and drop into hot grease. REMEMBER, one of the keys is cooking the chicken while it's cold. When they float in the grease, they’re done. Should be 10-12 minutes for smaller pieces, no more than 15 minutes for all pieces.
5.Remove cooked chicken from grease.
6.Add soul seasoning which one can obtain from most any food outlet or make your own, which I do. It's just a mixture of black pepper, red pepper, garlic salt, onion salt, cajun spices, bbq spices, and paprika. I don't add salt because you get the salt from the garlic salt.

ENJOY!!!

 

[golfballs]

TennStud, famous for his wings, among other things

 

[NighthawkVol]

TennStud, famous for his wings, among other things

Mine turned out fantastic. I just made the soul seasoning from scratch.

 

[VolNExile]

Mine turned out fantastic. I just made the soul seasoning from scratch.

How deep is the cooking oil? There must be a pretty good amount if they float when they’re done.

 

[NighthawkVol]

How deep is the cooking oil? There must be a pretty good amount if they float when they’re done.

So that's one part of the process I don't follow. I put enough cooking oil in there to almost cover the chicken (which is still a lot). That being the case, there is no "floating" involved. I just cook them about 14-15 minutes and pull them out. But do make sure your oil is already hot when the chicken goes in...and turn them at least once...and that the chicken is coming right out of the fridge cold. I think Stud may have cooked them in a deep fryer, hence the "floating."

Also, I like to make my own soul seasoning...here's a good recipe: Soul Food Seasoning

 

[C-south]

How deep is the cooking oil? There must be a pretty good amount if they float when they’re done.

I started doing some in the air fryer. The only downside is only being able to do a few at a time.