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Buttery Hot Wings Recipe

Buttery Hot Wings Recipe photo by Taste of Home

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Carol Hille Grand Junction, Colorado “These zesty wings were taste-tested and approved by a group of hungry firefighters. I hope you enjoy them as much as they did!”

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Buttery Hot Wings Recipe

Prep: 20 min. Cook: 10 min./batch

Yield: 40 Servings

20 10 30

Ingredients

20 whole chicken wings (4 pounds)
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Oil for deep-fat frying
SAUCE:
1-1/2 cups butter, cubed
1/3 cup hot pepper sauce
3 tablespoons brown sugar
2 tablespoons chili sauce
2 tablespoons honey
1 tablespoon balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper

Directions

Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flours, salt, paprika and cayenne. Add wings, a few at a time, and shake to coat.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry six to eight wings at a time for 3-4 minutes on each side or until juices run clear, adding more oil as necessary. Drain on paper towels. Transfer wings to a large bowl and keep warm.
In a large saucepan, combine the sauce ingredients. Cook and stir over medium heat for 10 minutes or until butter is melted. Pour over chicken wings and toss to coat. Serve immediately. Yield: about 3 dozen (2 cups sauce).

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Originally published as Buttery Hot Wings in Taste of Home February/March 2008, p56

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Buttery Hot Wings

Buttery Hot Wings

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(1-7) of 7 reviews

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Reviewed on Jan. 15, 2013 by cruiser58

Delicious,did not have wheat flour,used all white and it was stiil delicious.A keeper

Reviewed on Oct. 29, 2012 by sherrigs

My husband said to keep this recipe! I didn't have some of the ingredients (wheat flour, chili sauce, and balsamic vinegar), but the wings were still delicious.

Reviewed on Oct. 08, 2012 by hotpopper

I am not a big fan of all the skin on wings but love the crispiness, so I cut chicken breasts into cubes and used those.....awesome flavor. I think the next time I will put them on a salad.

Reviewed on Feb. 07, 2012 by evansk

I will admit, I was very skeptical about the amount of sugar in this recipe. But, I was plesantly surprised by the finished product. It was just the right amount of "heat" mixed with the all of the other flavors.

Reviewed on Dec. 28, 2010 by hair1016

OMGoodness!! Whenever I make these wings, for all types of people, I get RAVE reviews, I am not kidding! Thanks Carol Hille for making me popular with my friends and family! The Best Tasting Wings Ever!!!

Reviewed on Jan. 07, 2010 by redvjp123

Overall we liked these wings, but will definately have to cut back on the butter next time. We thought they could have been a little hotter.

Reviewed on Sep. 22, 2008 by justmbeth

Great recipe. We like ours a bit hotter, so added a bit more hot sauce and cayenne to suit our tastes. Even better the next day.