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Buttery Hot Wings

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  Whole chicken wings 20
  Whole wheat flour 2 Cup (32 tbs)
  All purpose flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
For sauce
  Butter 1 1⁄2 Cup (24 tbs), cubed
  Hot pepper sauce 1⁄3 Cup (5.33 tbs)
  Brown sugar 3 Tablespoon
  Chili sauce 2 Tablespoon
  Honey 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Paprika 3⁄4 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon

Cut chicken wings into three sections; discard wing tip sections.
In a large resealable plastic bag, combine the flours, salt, paprika and cayenne.
Add wings, a few at a time, and shake to coat.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°- Fry six to eight wings at a time for 3-4 minutes on each side or until juices run clear, adding more oil as necessary.
Drain on paper towels.
Transfer wings to a large bowl and keep warm.
In a large saucepan, combine the sauce ingredients.
Cook and stir over medium heat for 10 minutes or until butter is melted.
Pour the sauce over the wings and toss to coat.

Recipe Summary

Difficulty Level: 
Side Dish
Deep Fried

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