Growing up near Buffalo, New York, I was exposed to the famous Buffalo wing. In search of a version that would make the hot sauce my own, I created this recipe. These wings are spicy and sweet with a hint of celery. They always go fast at parties. –Sara Yarrington, Salem, New Hampshire
- Oil for deep-fat frying
- 1 package (40 ounces) fresh or frozen chicken wingettes, thawed
- 1/2 cup barbecue sauce
- 1 tablespoon butter
- 1 teaspoon celery seed
- 1 teaspoon hot pepper sauce
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
- In a small microwave-safe bowl, combine the barbecue sauce, butter, celery seed and hot pepper sauce. Cover and microwave on high for 1 minute or until heated through. Place the chicken wings in a large bowl; add sauce and toss to coat. Yield: 6 servings.
Originally published as Barbecue Wings in Simple & Delicious May/June 2006, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Jun. 20, 2014
"HELP!Since they do not sell the small chicken drumsticks anymore and we are not dogs who eat bones; where can we find these??I have already contacted (at least 2 years ago) one of the suppliers. They do not quite get it.Can someone please tell us where (or what poultry company) we can purchase chicken drumettes?Thanks to the person who will give facts"