Infused Kitchen: St. Louis-Style Wings

With that in mind I will not besmirch Chiefs fans with my idea of how ribs should be cooked, but – no disrespect intended, I am gonna talk about wings.

Wings should be two things to be good. They should be heavily sauced, think your Uncle Dale at Christmas, and they should be hot, think Uncle Dale’s inexplicable string of companions at Christmas.

They should also be crispy, but I don’t have a good joke about that one.

Below is the recipe for the best wings on this side of Patrick Mahomes, along with a tip on how to use your infused oil to give them a little extra boost.

St. Louis Style Blazed Wings

Servings: 20 wings

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

• 1 cup HOT CHARLIE’S ORIGINAL HOT SAUCE
• 4 tablespoons ketchup
• 1 cup cornstarch
• ½ cup Red Hot Riplets (crushed)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 pounds (20) chicken wings, rinsed and patted dry
• Extra-virgin coconut oil for frying
• 2 tablespoons infused–coconut oil plus 6 tablespoons extra-virgin coconut oil

Preparation:

• Place Red Hot Riplets in a food processor and grind
• In a medium bowl combine ketchup and Hot Charlie’s, and set aside.
• In a shallow dish mix the cornstarch, Red Hot Riplets, paprika, and garlic powder. Toss the wings in the mixture to coat.
• Heat a large skillet on the stovetop for 1 minute on high. Add enough extra-virgin coconut oil to fry, about 2 inches from the bottom of the pan. Fry the wings until golden brown. Remove with slotted spoon and drain.
• Preheat oven to 350ºF.
• Place the fried wings on a lightly greased baking sheet. Drizzle wings with canna–coconut oil mixture, roughly 1 to 1 ½  teaspoon per wing. Bake for 7 minutes.
• In a clean skillet, heat the sauce on medium until syrupy, about 5 minutes.
• Remove wings and toss with the sauce until evenly coated.
• Serve with carrot sticks and celery cuts.
• I highly recommend adding any leftover Riplets dust to your Blue Cheese Dressing.