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Who doesn’t like chicken wings? A combination of crispy outside and moist, tender inside covered in hot sauce!
Making chicken wings from scratch is the easiest thing on earth. After you try this recipe you will not go back to the frozen, pre-seasoned wings you find at the grocery store. All you need is good quality wings, a dutch oven and thermometer (or a deep fryer) and a killer sauce. I prefer to use a dutch oven because you have better control on the heat and temperature of the oil as well as more surface area to work with. Temperature of the oil is critical to the wing-making process, I use a candy thermometer when frying and keep my oil at 350 degrees Fahrenheit.
I have been making my wings for years, time wise it will take you five more minutes than if you use pre-seasoned wings and the flavor is 100% better. The extra five minutes is the time it will take you to make the sauce. This is a recipe I have been perfecting for years. It will yield the perfect wing sauce and a chicken cooked to perfection. So, let’s get started!
- 3 lb Chicken Wings
- 12 oz Louisiana Hot Sauce
- 6 tablespoons Butter
- 2 tablespoons White Vinegar
- 1 tablespoon Worcestershire Sauce
- 1½ teaspoon Cayenne Pepper
- ¼ teaspoon Garlic Powder
- 1½ tablespoon Wondra Quick-Mixing Flour
- Oil for frying
- Pat the wings dry and season with salt
- Deep fry the wings in batches for 10 to 12 minutes
- In the meantime, mix all sauce ingredients except Wondra flour in a saucepan and simmer until warm
- Ladle about ¼ cup of sauce into a bowl and let cool down for a minute. Mix in Wondra flour to make a slurry
- Return slurry to saucepan and stir until the sauce thickens
- Once the wings are fully cooked, transfer about a dozen to a large bowl, add ¼ to ½ cup of sauce and toss to evenly cover wings
- Serve with celery sticks and ranch dressing
What kind of sauce do you prefer on your wings? let us know and we’ll post more recipes of sauces and rubs!
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