This area is known for its chicken wings, and these are the best I've ever tasted. They make great appetizers.
- 16 to 18 chicken wings (about 4 pounds)
- Oil for deep-fat frying
- 1/2 cup butter, melted
- 1/2 cup hot pepper sauce
- 2 tablespoons cider vinegar
- Carrots and celery sticks
- Blue cheese dressing
- Cut wings into three pieces; discard the wing tips. Fry chicken in hot oil until crisp and juices run clear (5-7 minutes for small part, 6-8 minutes for drumettes).
- Combine butter, hot pepper sauce and vinegar in a bowl; add chicken and toss to coat. Drain. Serve with carrots, celery and dressing. Yield: about 3 dozen.
Originally published as Spicy Chicken Wings in Country Extra March 1997, p49
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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