Project Description

Best Fried Chicken Wings


  • 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


  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 a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.

  2. 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.
  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.
  4. 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.
  5. Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

Recipe courtesy of Taste of Home