Sunny's Hot Chicken Wings

Total Time:
1 hr 33 min
Prep:
20 min
Inactive:
1 hr
Cook:
13 min

Yield:
6 to 8 appetizer portions
Level:
Intermediate

Ingredients
  • 20 whole chicken wings, washed well and patted dry
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon cayenne pepper
  • 1 recipe Sunny's Sauce, recipe follows
  • Blue Cheese Dipping Sauce, recipe follows, for serving
  • Sunny's Sauce:
  • 1 cup hot sauce (recommended: Frank's Red Hot original cayenne pepper sauce)
  • 1 cup (2 sticks) melted butter, at room temperature
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons dried basil leaves
  • Blue Cheese Dipping Sauce:
  • 1 cup crumbled blue cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Freshly ground black pepper
Directions
Watch how to make this recipe.
  • Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.

  • Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.

  • Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.

  • Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.

  • Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.

Sunny's Sauce:
  • Combine all ingredients in a large bowl and set aside until ready to use.

  • Yield: about 2 cups

Blue Cheese Dipping Sauce:
  • Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

  • Yield: about 1 1/2 cups


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