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You'll find these wings have just the right amount of "zip". But if you want them a little hotter—like we often do—simply add more hot pepper sauce. I hope you enjoy them!
TOTAL TIME: Prep: 45 min. Bake: 15 min. + standing
MAKES:12-16 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min. + standing
MAKES: 12-16 servings

Ingredients

  • 4 pounds whole chicken wings
  • Oil for deep-fat frying
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/4 cup barbecue sauce
  • 4 to 6 tablespoons hot pepper sauce
  • 3 tablespoons vinegar
  • 3 tablespoons prepared mustard
  • 1/4 teaspoon garlic salt
  • Celery and carrot sticks
  • Blue cheese or ranch salad dressing

Directions

  1. Cut wings into three sections; discard wing tip section. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, about 9 minutes or until golden. Drain on paper towels; place in a large bowl.
  2. In a small saucepan, combine the next seven ingredients; cook and stir 5-10 minutes. Pour over cooked wings; let stand 10 minutes. With a slotted spoon, remove wings from sauce and place in a single layer on greased baking sheets.
  3. Bake at 350° for 15 minutes. Serve hot with vegetable sticks and dressing for dipping. Yield: 12-16 servings.
Originally published as Hot Wings in Country Chicken Cookbook 1995, p6

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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MY REVIEW
Reviewed Feb. 3, 2015

"These hot wings were awesome - will most definitely being doing again and again! Could easily be done a day in advance, leaving the baking for the day you'll serve."

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