Print Options

Back to Favorite Hot Wings >

Include these items:

Taste of Home Logo

Favorite Hot Wings

 Favorite Hot Wings
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
10 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

2 of 2

Favorite Hot Wings (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer