Fried Chicken Wings


  • 4 pounds chicken wings
  • 2 teaspoons Kosher salt
  • Oil for deep-fat frying
  • 3/4 cup Louisiana-style hot sauce
  • 1/4 cup unsalted butter, cubed
  • 2 tablespoons molasses
  • 1/4 teaspoon cayenne pepper
  • 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
  • 3/4 cup barbecue sauce
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar

Cooking Instructions

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!