Chicken Wings–3 Ways

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!

Chicken Wings

Basic Instructions:

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.

My little man…waiting to try his first chicken wing.  He loved them!

Linked up to Blogger Secret Ingredient at Debbi Does Dinner Healthy this week.