| Level: | Intermediate |
| Total: | 1 hr 33 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 13 min |
| Yield: | 6 to 8 appetizer portions |
Ingredients
- 20 whole chicken wings, washed well and patted dry
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon cayenne pepper
- 1 recipe Sunny’s Sauce, recipe follows
- Blue Cheese Dipping Sauce, recipe follows, for serving
- 1 cup hot sauce (recommended: Frank’s Red Hot original cayenne pepper sauce)
- 1 cup (2 sticks) melted butter, at room temperature
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons dried basil leaves
- 1 cup crumbled blue cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
- Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
- Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
- Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
- Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
- Place the wings in a large bowl and drizzle with half of Sunny’s Sauce. Toss to coat well. Serve hot with the remaining Sunny’s Sauce and Blue Cheese Dipping Sauce.
- Combine all ingredients in a large bowl and set aside until ready to use.
- Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 529 |
| Total Fat | 45 g |
| Saturated Fat | 23 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 153 mg |
| Sodium | 1112 mg |
Reviews
Ok I have to admit, I am a wing connoisseur that also worked as prep and fry cook at Outback when they used to make everything from scratch (LOVE their wings!). Not a fan of Franks due to the excessive taste of vinegar. So I DID substitute Torchbearer Sauce’s Garlic Reaper Sauce (MUCH spicier!). But the balance of butter, citrus, basil and hot sauce was PERFECTION! I made these both with and without breading (deep fried of course!) and the breading “held onto” the sauce much better so use the breading recipe!
This was the absolute closest to Outback’s wings I’ve come. I used a Tupperware with lid to baste the freshly fried wings in a scope or two of sauce, “swishing” the bowl around until coated (a fry cook’s secret!). AMAZING! ❤️❤️
Way too much butter! Tastes great, will definitely make again, but I will cut back on the butter, probably in half.
Made for my grandson birthday not one left
I fried for 11.5/12 min and used half the amount of butter b/c that is too much butter for my liking. The wings were great and crunchy exterior. I did not make the bleu cheese sauce.
Great recipe I use Texas Pete Hotter Hot Sauce with my recipe much deeper taste than Franks Hot sauce
love it
BEST GAME DAY WINGS EVER!!! Perfect amount of heat!
Such great wings!! I made this for my family during the Christmas Night Eagles game!! “Great wings” “wing game on point” and “solid” were the reviews. Follow the recipe in the video and you WON’T be disappointed. 25$ bag of wings from BJ’s made 4 batches. Soo good. Found my wing recipe finally. Crispy and saucy!
Breading wings, cooking them to a crispy texture, and then adding a wet sauce can only yield a wet mushy coating on the wings. Too much butter in the sauce, in this recipe, will cut the little heat that is in the Frank’s Red Hot sauce.
Better version is to leave off the breading, deep fry until browned and use one bottle of the Frank’s with one stick of butter and add as much cayenne, or other preferred peppers as desired, and coat and serve. Even better is to put them in the oven on racks and cook at 375 until the sauce is drying and then add one more coat and dry again. Reduces and intensifies the flavors. The blue cheese sauce/dressing should only be used to dip celery. Only yuppie whiny types would actually dip the wing in the sauce (that is for people who want to pretend they like spicy food but not actually experience any of it). The purpose of the blue cheese dip should be to give your mouth relief from the heat if you need it.
Better version is to leave off the breading, deep fry until browned and use one bottle of the Frank’s with one stick of butter and add as much cayenne, or other preferred peppers as desired, and coat and serve. Even better is to put them in the oven on racks and cook at 375 until the sauce is drying and then add one more coat and dry again. Reduces and intensifies the flavors. The blue cheese sauce/dressing should only be used to dip celery. Only yuppie whiny types would actually dip the wing in the sauce (that is for people who want to pretend they like spicy food but not actually experience any of it). The purpose of the blue cheese dip should be to give your mouth relief from the heat if you need it.
These were some of the best wings I’ve ever had. We make them with strips and coat them in buttermilk to make them crispy. The sauce is amazing, and the wings have barely any fat and are piping hot. Thanks Sunny!