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Buttery Hot Wings

 Buttery Hot Wings
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!”
40 ServingsPrep: 20 min. Cook: 10 min./batch


  • 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


  • 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

2 of 2

Buttery Hot Wings (continued)

Directions (continued)

  • 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).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer