One of my weaknesses are chicken wings (aka hot wings…aka buffalo wings). And I like them H-O-T! I’ve liked them hot since I was little and my dad would pick up a dozen for a special treat when we took our soda cans to the recycle place (the wing place was just down the street). I also remember when they were only 10 cents a piece and now a dozen wings can run $8-9 here. YIKES!
Thaw wings and pat dry with paper towels. The drier they are when they hit the oil the crispier they get. Heat oil in a deep pot or frier to 375. Fry in peanut or veg oil until golden brown. Do this in small batches otherwise they just won’t crisp up. (They usually take between 6-8 minutes per batch). Drain on paper towels.
Hot Wings (top left):
Start with 2 tablespoons of butter to 2tablespoons of hot sauce for mild (Frank’s Red Hot Sauce is traditionally used). A 2 to 1 ratio of hot sauce to butter is HOT and a 3 to 1 ratio is EXTREME. At least that’s what I’ve been told. I usually do about 1 cup of sauce to 2 tbls of butter…but that’s my preference. Heat sauce and butter in a small sauce pot over med-low heat or in the microwave. Pour over chicken wings and toss to combine.
Honey BBQ (top right):
1 1/2 cup bottled barbecue sauce
1/4 cup honey
2 tsps yellow mustard
1 1/2 tsps Worcestershire sauce
Combine all and warm over med-low heat or in the microwave. Pour over chicken wings and toss to combine.
Sweet Heat (bottom):
I totally cheated and just bought the new Frank’s Sweet Heat sauce. It was okay. I added a little bit of butter. Heat over med-low. Pour over chicken wings and toss to combine.
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