This is the wing recipe I’ve developed over the past ten years to fit my personal preferences. These wings are unsuitable for you if you dislike cayenne and vinegar. With this dish, there is never a middle ground; either it gets wonderful reviews or gets respectfully declined. Double the amounts of cayenne and chili powder if you prefer your wings spicy. Enjoy with ranch dressing or thick blue cheese.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 chicken wings, cut into thirds, tips discarded
- ¼ cup red wine vinegar
- ¼ cup malt vinegar
- 2 tablespoons Catalina salad dressing
- 2 teaspoons hot pepper sauce
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon minced garlic
- 1 pinch dried oregano
- 1 teaspoon prepared horseradish (Optional)
- ½ cup all-purpose flour
- 3 tablespoons chili powder
- 4 cups peanut oil for frying
- hot pepper sauce (e.g. Tabasco™), or to taste
Instructions
- In a large bowl, mix together the red wine vinegar, malt vinegar, salad dressing, hot pepper sauce, 1 tablespoon chili powder, cayenne pepper, black pepper, garlic, oregano and horseradish.
- Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). In a separate bowl, mix together the flour and 3 tablespoons of chili powder. Dredge the wings in the seasoned flour.
- Deep fry the wings for about 15 minutes, or until dark brown but not burnt. Drain briefly, then throw them into the bowl with the sauce. Stir to coat liberally. If you enjoy a hotter rather than tangy wing, liberally dash more hot pepper sauce onto the already sauce-coated wings.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 173 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Delish, and not too spicy for me when made according to the recipe! I prefer a thicker, smoother texture, so after tasting and rating 4 stars, I added Heinz ketchup and more Catalina, then used an immersion blender. It’s fabulous!
As other reviewers stated, the recipe is very vinegary. I cut the vinegar in half and it was still very powerful. Was good if you like vinegar.
I made these as written only I made sauces to go with them. Blue Cheese, Buffalo Sauce and Honey Mustard, all from this site. Thanks for the recipe.
i’m sure it’s bc we love vinegar and we love spicy.. so this was super perfect for us.. i used worcestershire in place of malt vinegar.. ketchup instead of catalina dressing.. didn’t dredge the wings.. just fried them straight up and then tossed in the sauce.. would love to see how the malt vinegar would change this up.. ty so much for the recipe
You have to be a lover of vinegar to fully appreciate this receipe.
Very tasty. We tried one following this recipe exactly, and I would have been very happy with them all this way. My family likes to breath fire though, so to compromise we added 1 tbl hot pepper sauce, a few dashes of cayenne pepper and a dash of crushed red pepper flakes. This recipe is definitely added to our rotation.
very good, cut back on the amount of dressing a little to sweet
Yikes! This is VERY Spicy and Tangy! I added quite a bit more Catalina and some chili sauce (Heinz) to tone down the heat. After tossing the first few wings, we decided to use the rest of the sauce to dip them – it’s that potent. The flavor is very good, though. Thanks!
This recipy had very little flavor & the wings tasted like vinegar.
Pretty tasty! I love vinegar! I loved the spice of these wings. I dont know when I will make them again since my husband doesnt like wings in generally. But pretty yummy!