Best Ever Fried Chicken Wings Recipe

Best Ever Fried Chicken Wings Recipe
Best Ever Fried Chicken Wings Recipe photo by Taste of Home
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Best Ever Fried Chicken Wings Recipe

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For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. You'll be glad they're so easy, because you'll be making a lot. —Nick Iverson, Denver, Colorado
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 20 min.

Ingredients

  • 4 pounds chicken wings
  • 2 teaspoons kosher salt
  • Oil for deep-fat frying
  • BUFFALO WING SAUCE:
  • 3/4 cup Louisiana-style hot sauce
  • 1/4 cup unsalted butter, cubed
  • 2 tablespoons molasses
  • 1/4 teaspoon cayenne pepper
  • SPICY THAI SAUCE:
  • 1 tablespoon canola oil
  • 1 teaspoon grated fresh gingerroot
  • 1 garlic clove, minced
  • 1 minced Thai chili pepper or 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon fish sauce
  • SPICY BARBECUE SAUCE:
  • 3/4 cup barbecue sauce
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Thinly sliced green onions, optional

Directions

Using a sharp knife, cut through the two wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.
For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chili pepper; cook and stir until fragrant, 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, 5 minutes. Stir in cilantro and fish sauce.
For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes.
Toss wings with one of the sauces. If desired, sprinkle with green onion slices. Yield: about 4 dozen.

Test Kitchen tips
  • Whip up these sauces and toss with chicken nuggets, grilled shrimp, even steamed veggies.
  • The next time you make burgers, mix leftover sauce into the meat to spice things up a bit (literally).
  • Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
    Originally published as Best Ever Fried Chicken Wings in Taste of Home February/March 2018

    Nutritional Facts

    1 piece with buffalo sauce: 87 calories, 8g fat (2g saturated fat), 15mg cholesterol, 218mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein. 1 piece with thai sauce: 82 calories, 7g fat (1g saturated fat), 12mg cholesterol, 121mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.1 piece with barbecue sauce: 85 calories, 7g fat (1g saturated fat), 12mg cholesterol, 136mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

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    • 4 pounds chicken wings
    • 2 teaspoons kosher salt
    • Oil for deep-fat frying
    • BUFFALO WING SAUCE:
    • 3/4 cup Louisiana-style hot sauce
    • 1/4 cup unsalted butter, cubed
    • 2 tablespoons molasses
    • 1/4 teaspoon cayenne pepper
    • SPICY THAI SAUCE:
    • 1 tablespoon canola oil
    • 1 teaspoon grated fresh gingerroot
    • 1 garlic clove, minced
    • 1 minced Thai chili pepper or 1/4 teaspoon crushed red pepper flakes
    • 1/4 cup packed dark brown sugar
    • 2 tablespoons lime juice
    • 2 tablespoons minced fresh cilantro
    • 1 tablespoon fish sauce
    • SPICY BARBECUE SAUCE:
    • 3/4 cup barbecue sauce
    • 2 chipotle peppers in adobo sauce, finely chopped
    • 2 tablespoons honey
    • 1 tablespoon cider vinegar
    • Thinly sliced green onions, optional
    1. Using a sharp knife, cut through the two wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
    2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
    3. For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.
    4. For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chili pepper; cook and stir until fragrant, 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, 5 minutes. Stir in cilantro and fish sauce.
    5. For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes.
    6. Toss wings with one of the sauces. If desired, sprinkle with green onion slices. Yield: about 4 dozen.

    Test Kitchen tips
  • Whip up these sauces and toss with chicken nuggets, grilled shrimp, even steamed veggies.
  • The next time you make burgers, mix leftover sauce into the meat to spice things up a bit (literally).
  • Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
    Originally published as Best Ever Fried Chicken Wings in Taste of Home February/March 2018

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