Publisher Photo
Publisher Photo
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!
MAKES:
12-16 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + standing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + standing

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

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.
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.
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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHot Wings

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
RLiberty User ID: 7169427 219611
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."

Loading Image