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Beer Batter, Fried Wings

When purchasing beer to use in a "Beer Batter" be sure that you something like a Lager, or Guinness. The light beers just won't taste right, and will keep the batter real heavy.

2 Cups All-purpose Flour
2 Tablespoons Butt Kickin' Blacken
2 Tablespoons Kosher Salt

Batter
2 Cups All-purpose Flour
1 Teaspoon Baking Powder
2 Bottles Sam Adams, not a light beer
3 Tablespoons Butt Kickin' Blacken
2 Tablespoons Kosher Salt

1. Dry Mix:

Make the flour mixture by placing all the ingredients in a bowl and whisking or stirring well to blend. The amount of blacken in the flour will just barely be tasted, so if you like the wings, themselves, to be hot, use more. Divide the mixture into 2 separate bowls and set aside.

2. Batter:

Put the flour in a bowl and add the seasoning. Don't worry about putting too much in because when it mixes up it won't be too flavored. Most of the flavor will come from the oil, so try to use something bland like peanut oil.

3. Add the beer one bottle at a time and whisk until smooth. A thinner batter will make a ring that has very little batter on it. If the batter is thicker it will be more like a tempura batter that you could use for shrimp or chicken fingers.

You've got to use a heavy, natural beer or ale like the Sam Adams Boston Lager. Of course ya'll should know by now, that's my beer of choice.

It's not just about hot. Butt Kickin' Blacken adds flavor, but if you DO want the heat, just use more.

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4. Let the batter rest for about 1/2 hour while the oil is heating up.

5. Separate the joints of the wings, making "Flappers" and Drumettes"

6. Rinse the wings in cold water, then dry them real well. Any water that's left on them will make the oil spit and spatter as you place the wings in it.

7. Heat oil, in a large pot, to 350 degrees.

8. Place the bowls of the dry mix, and the batter close to each other.

9. Place the wings in the dry mix, and coat well.

10. Shake off any excess, dip in the batter, then gently place in the hot oil. Continue until you've got enough wings in the pot. Too many will cool down the oil to quickly and they'll stick.

11. Cook for a total of 15 - 20 minutes turning only once. Keep an eye on the ends (where the bone comes out) for blood. It will start to show as they are getting ready to be turned. And, by the time they're cooked through, you won't see it any more.

12. Place the cooked wings in a big bowl then add sauce, toss, and serve immediately.