Buttery Hot Wings Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 20 whole chicken wings | ||
| Whole wheat flour | 2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Oil for deep-fat frying | ||
| Butter | 1/2 Cup (16 tbs), cubed (SAUCE:) | |
| Hot pepper sauce | 1/3 Cup (16 tbs) (SAUCE:) | |
| Brown sugar | 3 Tablespoon (SAUCE:) | |
| Chili Sauce | 2 Tablespoon (SAUCE:) | |
| Honey | 2 Tablespoon (SAUCE:) | |
| Balsamic vinegar | 1 Tablespoon (SAUCE:) | |
| Salt | 3/4 Teaspoon (SAUCE:) | |
| Paprika | 3/4 Teaspoon (SAUCE:) | |
| Cayenne pepper | 1/2 Teaspoon (SAUCE:) | |
Directions
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.
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.
Chef
