Furniture maker turned food truck entrepreneur Luca DiSomma recently switched up the cuisine from his New Orleans truck; what used to be the Guideaux’s truck, offering Italian pastas and subs, is now the Cluck Truck, serving — you guessed it — preparations of chicken: fried, tenders and wings. Just in time for 4th of July grilling, DiSomma has shared the Cluck Truck’s easy-to-follow buffalo wings recipe. If you missed our inside look at the making of the Cluck Truck, you can find it here.
Thawed chicken wings
Vegetable oil for frying
Pat thawed wings dry with a paper towel.
Heat oil in deep fryer or large pot to 350 degrees.
Deep fry the wings for 7 minutes, ensuring the oil stays at 350 degrees.
*DiSomma doesn’t bread his wings because he says they are better without batter.
One part unsalted butter
One part red wine vinegar
One part Crystal Hot Hauce
Two parts Sriracha hot chili sauce
Heat all ingredients on the stove until all components are combined and butter is melted.
Combine wings and sauce in a bowl and toss together. Enjoy!
This series of stories about New Orleans food trucks, pop-ups and culinary entrepreneurs is made possible through a partnership with My House NOLA, a production planning company for culinary events in New Orleans.