Carol Hille Grand Junction, Colorado “These zesty wings were taste-tested and approved by a group of hungry firefighters. I hope you enjoy them as much as they did!”
Whole Chicken Wings
Ingredients
- 20 whole chicken wings (4 pounds)
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Oil for deep-fat frying
- sauce:
- 1-1/2 cups butter, cubed
- 1/3 cup hot pepper sauce
- 3 tablespoons brown sugar
- 2 tablespoons chili sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper
Directions
- Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flours, salt, paprika and cayenne. Add wings, a few at a time, and shake to coat.
- In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry six to eight wings at a time for 3-4 minutes on each side or until juices run clear, adding more oil as necessary. Drain on paper towels. Transfer wings to a large bowl and keep warm.
- In a large saucepan, combine the sauce ingredients. Cook and stir over medium heat for 10 minutes or until butter is melted. Pour over chicken wings and toss to coat. Serve immediately.
