- - FOR THE WINGS -
- 4 pounds chicken wings
- 2 teaspoons Kosher salt
- Oil for deep-fat frying
- - BUFFALO WING SUACE -
- 3/4 cup Louisiana-style hot sauce
- 1/4 cup unsalted butter, cubed
- 2 tablespoons molasses
- 1/4 teaspoon cayenne pepper
- - SPICY THAI SAUCE -
- 1 tablespoon canola oil
- 1 teaspoon grated fresh gingerroot
- 1 garlic clove, minced
- 1 minced Thai chile pepper, or 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dark brown sugar
- 2 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
- 1 tablespoon fish sauce
- - SPICY BARBECUE SAUCE -
- 3/4 cup barbecue sauce
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons honey
- 1 tablespoon cider vinegar
Step 1: Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with Kosher salt. Place on wire rack in a 15 x 10 x 1-inch baking pan. Refrigerate at least 1 hour or overnight.
Step 2: In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
Step 3: For Buffalo Wing Sauce: Bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper.
Step 4: For Spicy Thai Sauce: Heat oil in a small saucepan over medium heat. Add ginger, garlic, and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce.
Step 5: For Spicy Barbecue Sauce: Heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey, and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes.
Step 6: Toss wings with sauce of your choice & serve.
Enjoy these delicious wings & sauce options from Taste of Home next time you host!