Best Fried Chicken Wings
Ingredients
- Wings
- 4 pounds chicken wings
- 2 teaspoons kosher salt
- Oil for deep-fat frying
- Buffalo Wing Sauce:
- 3/4 cup Louisiana-style hot sauce
- 1/4 cup unsalted butter, cubed
- 2 tablespoons molasses
- 1/4 teaspoon cayenne pepper
- Spicy Barbecue Sauce
- 3/4 cup barbecue sauce
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Thinly sliced green onions, optional
Directions
-
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 a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
- 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.
- For 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.
- Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.
Recipe courtesy of Taste of Home