Homemade hot wings are something that I make during the Superbowl every year. The rest of the year I leave it up to the good people at Tyson and just open a bag, dump, and bake for an appropriate amount of time.
But sometimes you need the real ones. And by real, I mean freshly fried.
I always like to make a few different kinds of sauces to coat the wings in because I figure if I'm going to all the effort to fry them up, I might as well take full advantage of it and give myself options.
Now, normally when it comes to spicy foods, I'm a total wuss. But! My favorite wing sauce happens to be Garlic Buffalo. which I may or may not have made to copycat/knockoff/replicate Buffalo Wild Wings' Spicy Garlic sauce. Because that stuff is delicious. The garlic compliments the hot sauce perfectly by adding another level of depth to the spicy goodness, without adding heat. Which is perfect for me.
Plus, those of you who have been reading this blog for a while know how big of a staple garlic is in my daily cooking life. It makes my heart happy.
Most of the time, raw chicken wings are sold whole, like the one above. You want to trim it to a more manageable size so cut it on the joints. I use a sharp serrated knife.
Throw away the small end piece (in the middle above) because it really doesn't have much meat on it.
Once your wings are prepared, mix flour with black pepper and salt in a dish.
Dredge the chicken in the flour, shake off any excess flour and then gently drop it in a skillet with hot oil. Fry for about 5-7 minutes, flip and fry for another 5 minutes, or until cooked through.
While the chicken is frying, whip up some sauces. To make a honey mustard sauce you'll need: honey (shocking! I know), dijon mustard, melted butter and paprika.
To make a Garlic Buffalo sauce you'll need: Frank's Buffalo Hot Sauce, melted butter, garlic powder and onion powder.
The sauces are really easy to make but oh so good!
After the wings have been sufficiently fried, remove them from the oil and place in a large metal bowl. Pour in the sauce and toss the wings until evenly coated.
Sticky Chicken Wings
4 pounds chicken wings
1 cup flour
1 tsp. ground black pepper
1 tbsp. kosher salt
1 batch of sauce below (or mix and match)
oil for frying
2/3 cup Frank's Buffalo Wing sauce
1 tsp. garlic powder
1/4 tsp. onion powder
4 tbsp. butter, melted
1/2 cup honey
1/4 cup dijon mustard
4 tbsp. butter, melted
1/4 tsp. paprika
Trim chicken wings if they are still whole (see photo above). Throw away the small tip of the wing that was trimmed off. Preheat oil in a deep skillet over medium heat.
In a shallow bowl or dish, combine flour, pepper and salt. Dredge chicken into the flour mixture. Shake of excess flour. Fry chicken for 5-7 minutes, flip and fry for another 5 minutes or until cooked through. Generally, as soon as both sides of the chicken are golden brown, the inside is fairly well cooked. But double check one or two just to be sure.
While the chicken is frying, mix up your sauce. As soon as the wings come out of the hot oil, place them in a metal bowl and toss with the sauce. Serve hot and enjoy!