Rack House Chicken Wings

2 lbs whole Chicken Wings
Bacon Fat Enough To cover wings when melted
Salt and Pepper
1Bay leaf
1 sprigThyme

1. Pre Heat Oven to 325
2. Salt and Pepper Wings
3. Place wings in a deep sided baking pan
4. Place herbs in pan
5. Cover wings with melted bacon fat
6. Cover with foil
7. Bake for an hour and half
8. let cool and drain off fat
9. Refrigerate over night

Rack House Hot Sauce
1 cup Fresno Peppers washed and Sliced
2 Cloves Garlic Washed and Smashed
1 Cup Purified Water
1 Tablespoon Kosher Salt
4 Tablespoons Mayo
2 Tablespoons Honey
1. Place Pepper Rings and garlic in a clean and sanitized Glass jar with a clean and sanitized lid
2. Bring water and salt to a boil and let cool to room temperature
3 pour over peppers and garlic
4. Cover loosely with lid
5. let sit for 3 days at room Temperature
6. BLEND in a blender until smooth
7. Store it in a refrigerator in a glass jar until ready to use

To Finish
1. Heat Deep Fryer to 350 degrees
2. Deep Fry Chicken Wings Until Hot and Crispy
3. While Frying wings heat hot sauce, mayo and honey in a sauce pan until simmering
4. Whisk sauce until mayo is completely incorporated
5. Toss wings in sauce
6. Garnish with Sliced Scallions and Crumbled Bleu Cheese