Crystal Hot Wings
Food and Drink

Recipe and photo courtesy of of New Orleans Restaurateur, Ralph Brennan; excerpted from The 2014 Ultimate New Orleans Tailgate Guide;

Crystal Hot Wings

Makes: 16 wings


16 chicken wings and drummets, skin-on, bone-in

2 eggs, beaten

1 cup milk or buttermilk

1 cup all-purpose flour

1 teaspoon kosher salt

2 teaspoons granulated garlic

2 teaspoons onion powder

Canola or vegetable oil for frying


For the Crystal Hot Sauce

1/4 cup plus 2 tablespoons Crystal hot sauce

1 tablespoon clover honey

6 tablespoons clarified butter


Greek Yogurt Dipping Sauce 

1/2 cup Greek yogurt

3 tablespoons olive oil

1/4 cup rice wine vinegar

2 ounces shallots

1/8 tablespoon cayenne pepper

For the hot wings: Prepare the flour mixture by combining all-purpose flour, salt, granulated garlic and onion powder into one shallow bowl. Combine beaten eggs and milk or buttermilk in a second shallow bowl. Dip the wings and drummets in egg wash mixture and then into flour mixture. Repeat until all legs and wings are coated. Heat oil to 350°F in fryer or cast iron skillet. Fry wings and drummets until golden brown. Last, toss hot wings and drummets into hot sauce mixture until fully coated. Serve alongside Greek yogurt dipping sauce.

For the crystal hot sauce: Combine the hot sauce and honey in a blender. Set aside. In a very small saucepan, heat the clarified butter to 140°F over medium heat, using a frying thermometer to assess temperature. You may also heat the butter in a microwave oven in a small microwaveable bowl. Promptly turn the blender to low speed, and slowly pour the butter in a thin steady stream through the hole in the blender’s lid. Pour this barbecue sauce in a large, nonreactive mixing bowl, and set aside.

For the Greek Yogurt Dipping Sauce: Place shallots in a food processor and chop finely. Add olive oil and continue to process until shallots are minced. Add remaining ingredients, and blend until smooth. Season with salt and pepper, if needed. Makes 1 cup.