As we are in the thick of football season, it only seems right to get you all set up with a classic, foolproof recipe for crispy hot wings. These wings are fried to perfection and then coated in a spicy hot sauce sure to wake you up from your touchdown-induced daze!
Although these won’t set your mouth on fire, we recommend serving them up with a creamy dipping sauce like ranch or bleu cheese to tone down the spice! They are also great served with crunchy, refreshing celery to balance things out even more. And we’ve gotta tell ya… these wings are simple! (Definitely simple enough to make on a lazy football weekend.)
First of all, you want to start with raw chicken drumettes and flats (the first and second joints of chicken wings). Make sure you pat all the pieces dry with a paper towel before you do anything else! We lightly “shaked” our uncooked wings with Lawry’s garlic salt. We loaded those into our fryer basket and dropped them into 350 degree oil for 8-10 minutes, until they were crispy and cooked all the way through. (Pro tip: if your basket is a bit crowded, pull it out half way through the cooking time and give it a good quick shake.) When the wings came out of the fryer, we let them drain off a little bit of the oil, then we prepared our sauce. We used Frank’s Red Hot hot sauce mixed with a few tablespoons of melted butter for a silky smooth hot sauce that stays on the chicken rather than sliding right off. The result is a saucy wing that still retains its crispiness on the outside and tender, fall-apart meat on the inside. We served these on a bed of fresh curly parsley for a pop of green! We hope you enjoy this recipe. Let us know if you make it in the comments below!