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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Best Ever Fried Chicken Wings in Taste of Home February/March 2018