Tuesday, June 17, 2008


My family LOVES hot wings! We have them probably once a month or so. They really are very easy to make. And this recipe is a twist on the plain deep fried ones that are dipped. These get a light dusting of seasoned flour before they go into the fryer. And while we're on that note, let me recommend that you purchase a nice deep fryer with an ample size fry basket for this task. I love ours! I can fry 15 wing sections at a time in it. Takes about 12 - 15 minutes for each batch. For years I used a Fry Daddy, but could only fry about a half dozen at a time. This fryer makes it so much quicker. This is the one we purchased: It's a GE deep fryer. My Honey picked it up at Walmart for about $40.
On to the recipe!


1 cup flour
1 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp black pepper
20 chicken wing segments
1/2 cup butter, melted
1/2 cup Frank's hot sauce

In a gallon size Ziploc baggie, place first 6 ingredients. Squeeze the top of the bag shut and give it a good shake to combine. Coat chicken pieces entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

In a 2 quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.

In your deep fryer, heat 1 gallon of canola oil. Deep fry 10 or so wing sections at a time for 12 - 15 minutes or until they are golden brown and floating. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with slotted spoon. Repeat with remaining chicken.

The sauce for this recipe is a medium spiciness. To adjust it to mild or hot:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

Serve with celery sticks & either bleu cheese or ranch dressing.


Rachel said...

This is Raych from the Well. And I think the site looks nice, Starr.


Hi I'm Starr. said...

Thanks for stopping by Raych!