1 Video | Photo: Classic Hot Wings Recipe
Ingredients
- Canola oil, for frying
- 24 chicken wing parts (12 wings separated into 2 pieces)
- One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
- 1 stick butter
- Several dashes Worcestershire sauce
- Several dashes hot sauce, such as Tabasco
- Blue cheese dip, for serving
- Celery sticks, for serving
Directions
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.
Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.
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By Wanda B.
on February 04, 2013
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This recipe was bland and disappointing. I did not know what was several drops of Worcestershire Sauce or Tabasco Sauce. The writer should be more specific. But on the whole my family was disappointed with the recipe. It simply tasted like chicken wings dipped in hot sauce. It was missing something ...
By NoahSunshine
Oak Cliff,Texas
on February 04, 2013
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Classic Hot Wings were the hit of the SuperBowl! I also made the Pull Pork sliders,pico de gallo, and the guacamole.! Love all your recipes,,keep them coming.
By tequilathunrithe
Boston, MA
on February 04, 2013
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I made both these and Ree's Asian wings for the Super Bowl. As with the Asian wings, the sauce on these hot wings was great. I added a little extra tabasco and the sauce was just delicious. I was, however, disappointed with the wings themselves. I brined them overnight, so the meat did end up incredibly moist. But frying them did nothing. I made sure to dry each wing very thoroughly before putting them into the hot oil, but the skin did not crisp at all. The skin, even after frying and baking, was flabby and we ended up peeling it off. I will use the sauce recipe again, but definitely not the technique.
Read all 32 reviews