CHICAGO STYLE MILD SAUCE AND CHICKEN WINGS

Ingredients
1 cup ketchup
3/4 cup granulated sugar
1 tablespoon paprika
1/4 cup hot sauce*
3 tablespoon white vinegar
Instructions
Combine all ingredients in a small saucepan and cook over low heat, stirring constantly, for about 10 minutes until sauce has thickened.
Allow sauce to cool before using or serve warm.
Make ahead tip
Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 2 weeks. Bring to room temperature before serving.
Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight then bring to room temperature before serving.

Fried wings 

INGREDIENTS


12 to 15 chicken wings
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/4 teaspoon dried oregano, crumbled (optional)
Season Salt, to taste
Freshly ground black pepper, to taste
1 cup milk
 oil, for deep-frying



DIRECTIONS


 1.Rinse chicken
2. In a shallow baking dish, combine the flour, Parmesan, paprika, oregano, if using, and salt and pepper and stir until well blended. Pour the milk in a shallow bowl.
3. Working with 1 wing at a time, dip the chicken in the milk, then dredge it in the flour mixture, and then tap off any excess flour. Place the wings on a plate.
4. In a deep-fryer, deep-sided skillet, or Dutch oven, heat about 2 inches oil  Fry the chicken wings in small batches, being careful not to crowd the pan, nudging the wings so they don’t stick to the pan and turning them if necessary, until golden brown and cooked through, 12 minutes. (If the chicken wings are especially meaty, they may require a minute or so longer, just be careful not to fry them so long that they dry out.) Using tongs, transfer the wings to paper towels to drain. Rest assured, these chicken wings are just as good at room temperature as they are hot.