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
Total TimePrep/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.
Editor's NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Hot Wings in Holiday & Celebrations Cookbook 2002
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