Buttery Hot Wings
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
YIELD: about 3 dozen (2 cups sauce).
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!”
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
-
1.
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.
-
2.
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.
-
3.
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.
© 2024 RDA Enthusiast Brands, LLC