Favorite Hot Wings Recipe

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Favorite Hot Wings Recipe

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4 1
Publisher Photo
For parties, I like to make these wings in advance and keep them warm in a slow cooker. The mild sauce is finger-licking good! —Tracie Calkin, Casper, Wyoming
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 20 whole chicken wings (about 4 pounds)
  • Vegetable oil for deep-fat frying
  • 1/2 cup butter or margarine
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 2 to 3 tablespoons Louisiana hot sauce
  • 3 to 4 teaspoons hot pepper sauce
  • Celery and carrot sticks
  • Ranch or blue cheese salad dressing

Directions

Cut chicken wings into three sections; discard wing tips. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, until juices run clear. Drain on paper towels.
In a large skillet, melt butter. Stir in the brown sugar, lemon juice, garlic and hot sauce; bring just to a boil. Add chicken wings; turn to coat. Cook and turn for 5-10 minutes or until well coated. Serve with celery and carrot sticks and salad dressing for dipping. Yield: 10 servings.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Hot Wings in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p218

  • 20 whole chicken wings (about 4 pounds)
  • Vegetable oil for deep-fat frying
  • 1/2 cup butter or margarine
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 2 to 3 tablespoons Louisiana hot sauce
  • 3 to 4 teaspoons hot pepper sauce
  • Celery and carrot sticks
  • Ranch or blue cheese salad dressing
  1. Cut chicken wings into three sections; discard wing tips. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken wings, a few at a time, until juices run clear. Drain on paper towels.
  2. In a large skillet, melt butter. Stir in the brown sugar, lemon juice, garlic and hot sauce; bring just to a boil. Add chicken wings; turn to coat. Cook and turn for 5-10 minutes or until well coated. Serve with celery and carrot sticks and salad dressing for dipping. Yield: 10 servings.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Hot Wings in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p218

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