Fried chicken wings recipe

Sticky chicken wings recipe with crisp in a spicy sauce will be the best idea for a dinner with friends for game days. On a side dish you can boil rice or just slice your favorite vegetables.

Category, CuisineCooking MethodTags, , , , DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients:
 4 lbs chicken wings
 2 tsp sea salt
 Oil for deep-fat frying
BUFFALO WING SAUCE:
 ¾ cup Louisiana-style hot sauce
 ¼ cup unsalted butter, cubed
 2 tbsp molasses
 ¼ tsp cayenne pepper
 Creamy Blue Cheese Dressing, for serving
Methods:
1

If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Then chicken dry with paper towels salt it.

2

Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.

3

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.

4

For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.
Toss with the remaining buffalo sauce. Drizzle the reserved hot sauce over the wings and toss to coat.

5

Serve immediately. Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks.

Ingredients

 4 lbs chicken wings
 2 tsp sea salt
 Oil for deep-fat frying
BUFFALO WING SAUCE:
 ¾ cup Louisiana-style hot sauce
 ¼ cup unsalted butter, cubed
 2 tbsp molasses
 ¼ tsp cayenne pepper
 Creamy Blue Cheese Dressing, for serving

Directions

1

If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Then chicken dry with paper towels salt it.

2

Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.

3

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.

4

For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.
Toss with the remaining buffalo sauce. Drizzle the reserved hot sauce over the wings and toss to coat.

5

Serve immediately. Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks.

Fried chicken wings recipe
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