Publisher Photo
Publisher Photo
This chicken wings make a delightfully zippy appetizer. I've received lots of complements on this simple dish.—Ron Treadaway, Acworth, Georgia
MAKES:
12-14 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 30 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 30 min.

Ingredients

  • Oil for deep-fat frying
  • 1 package (4 pounds) frozen chicken wingettes, thawed
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup butter, melted
  • 1/4 cup hot pepper sauce

Directions

In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for 10-12 minutes or until the juices run clear. Drain on paper towels. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes. Remove wings from sauce. Cover and refrigerate for 8 hours or overnight.
Place wings in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately. If desired, serve with Blue Cheese Garlic Dip (recipe below). Yield: 12-14 servings.
Originally published as Creole-Cajun Wings in Taste of Home February/March 1998, p47

  • Oil for deep-fat frying
  • 1 package (4 pounds) frozen chicken wingettes, thawed
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup butter, melted
  • 1/4 cup hot pepper sauce
  1. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for 10-12 minutes or until the juices run clear. Drain on paper towels. Combine tomato sauce, butter and hot pepper sauce in a large bowl; add wings and toss to coat. Let stand for 15 minutes. Remove wings from sauce. Cover and refrigerate for 8 hours or overnight.
  2. Place wings in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and bake 5 minutes longer. Baste wings with pan drippings; serve immediately. If desired, serve with Blue Cheese Garlic Dip (recipe below). Yield: 12-14 servings.
Originally published as Creole-Cajun Wings in Taste of Home February/March 1998, p47

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