incredibly simple and tasty chicken wings. My wife uses heated BBQ sauce instead of hot sauce because she doesn’t like it.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 skinless chicken wings
- ¾ cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 quart vegetable oil for frying
- ¾ cup hot pepper sauce (such as Frank’s RedHot®)
- 1 tablespoon butter
Instructions
- Rinse chicken wings in cold water; drain and pat dry with paper towels.
- Mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. Remove chicken with a slotted spoon and drain on a paper towel-lined plate.
- Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 1959 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and Does me fine
So far from Buffalo Wings, these are a travesty to the real thing!!
Very happy
Delicious! My family can’t get enough of these tasty wings!
My wings turned out delicious! The flour dredge was easy and turned out crispy! However, my next batch I will use a different hot sauce. The one I used was too vinegary! Other than that I ate them all!
My family loved it! I did use more butter, 4 tablespoons. I also made two batches and substituted country sweet for tangy wings, and it worked perfectly.
Very tasty. Was just the amount of hotness.
Very easy to make and really good.
This really is easy and tasty. I didn’t have wings, so I used 4 chicken legs for two of us, and it was still quite good. It was way more flour than I needed for 4 legs, but I’ve put the rest in the freezer for next time. I used a wok to cook in and didn’t measure how much canola oil I used – probably 3 cups, maybe 4. Since the legs were obviously bigger than wings, I cooked them for 10-12 minutes, turning them a couple times. The chicken was juicy and flavorful with a nice crunchy coat. The Texas Pete wing sauce with butter (which I heated in the microwave) gave a nice kick but not enough to hurt. Good recipe!
I didn’t find a tablespoon of butter to be nearly enough for our liking. I ended up adding 4 tablespoons (1/4 cup). Recipe says it serves 6 but this was just about the right amount for hubby and I so keep that in mind. These were good but who doesn’t love a classic wing? I recommend making as is to start off and only add more butter to the sauce if you see fit. I’m already looking forward to making these again!