Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 29, 2007 11:08 AM

Best chicken wings recipe

With super bowl coming up i thought this might be a good one.... I will share mine
Season wings with salt and pepper and fry in hot veg. oil. (cut off tips before frying).
While the wings are frying dump a bottle of franks hot sauce (or any good red hot sauce) with one stick of butter in a double broiler. I use a metal bowl over a pot of simmering water. Let the butter melt into the hot sauce and as the wings come out of the fryer (drain) and dump them into the bowl of hot sauce/butter to toss.- Really Really bad for you- but most wings are!!!! Really yummy!!!!-True buffalo style wings. Serve with carrots, cellery and both blue cheese and ranch for dipping and cooling off the spicy bad boys! :)

  1. Click to Upload a photo (10 MB limit)
  1. I do pretty much the same thing and have found I can fry the wings hours in advance and hold until needed and then just before serving heat the butter and franks and toss the wings in the hot sauce to heat them through. It lets you get the messy part over and cleaned up before you and your guests eat them.

    1. i've done this also, the only difference is that i dust just a little flour on them before frying. this gives just a little bit more crispness to the outside and they dont come out so pale.

      1. I also add a packet of dry italian salad dressing mix to the butter/hot sauce mixture for an extra zing :)

        1. Yup- I use your recipe for Buffalo wings. Love them. SOme of the kids, however, prefer milder stuff. They love this recipe: Marinate chicken wings ( cut and trimmed) in sugar, soy sauce, garlic, lemon juice and ginger. Double line a roasting pan with tin foil. POut the wings, and some of the sauce into the roasting pan, and roast at 325 until the wings are black and sticky- a couple of hours.. They will be tender and tasty. It is a teriyaki type flavor that the kids love. But they are really messy.

          1. I've done the Buffalo wing thing but bake them instead. I dump all the wings in a large bowl, salt and pepper, and douse them in the hot sauce (Tabasco or Franks) with some melted butter for good measure. Bake on a high heat (about 400 or so) until cooked through - you can pretty much tell when they are done, about 1/2 hour or so, give or take.

            Saves on some calories by not deep frying, plus you don't have to stand over the hot oil and mess up the kitchen as much :-)

            3 Replies
            1. re: sivyaleah

              If you are deep frying at the proper temperature the wings are only getting crisp and brown.They are not absorbing any of the oil. You can check this yourself by measuring the oil before frying and after. If you have had the oil hot enough, 350-365 is good the difference will be imperceptable. If your deep fried food is greasy then your fat/oil was not hot enough.

              1. re: Candy

                This is very true, I'm aware of it but somehow I can't help but think some of it does seep in. Anywhere I can cut back, I do try to. But aside from that - for me it's more about the mess :-) I can't stand all that hot grease flying up all over the kitchen. I'm not the best at cleaning up afterwards LOL and I'm also kind of a klutz around hot oil too LOL.

                And, this way I get to hang w/my family and friends more too! Pop them in the oven and forget about them for a while :-)

                1. re: sivyaleah

                  Oh one of my Kitchen's Christmas gifts was a new De Longhi roto fryer. It has a lid with a double filter so no odors and no spattering. Put the food in, close the lid set your timer and walk away. No standing over it and moving stuff around. Just go have a glass of wine and relax. I do stay in the kitchen where I can see it but it is great. The basket rotates in and out of the fat and I get great results. Clean up is a snap. I used to hate the spattering and mess now I don't think about it at all.