Prep 15 mins
Cook 1 hr
This recipe has true hot wing flavor, not a bit sweet like some recipes. The sauce thickens when it's simmered so that it clings to the wings well.
- Mix all ingredients except the wings in a small saucepan, bring to a simmer and cook for 20 minutes.
- Cook the wings according to the package directions, either deep-fried or baked; my family prefers them baked at 425 degrees until the meat is tender and the skin is crispy.
- Put the wings in a large bowl, pour the sauce over, toss to coat well; I like to place them back on a baking sheet at this point and bake for another 15-20 minutes in a 300 degree oven.
- Serve with celery sticks, and either blue cheese or ranch dressing.
I made the sauce but deep fried my wings, drained, then mixed with the sauce. I also added more onion and a little less butter. The onion and oregano definitely made this the best wings we have ever had, topping all that we have had in restaurants, and were the hit of our super bowl appetizers!
This was really good. I left out the oregano and seasoned my wings before cooking them (salt, pepper, garlic powder). I think I should have let them sit in the sauce for about 20 mins before putting them back in the oven. But they were a big hit.
Maggie, this is a definite winner! After seasoning the wings with salt and pepper, I deep fried them. When they had cooled a bit, I poured the cooled sauce over them in a large zip-lock bag. After staying in the refrigerator for about four hours (I like doing everything possible ahead of time) I dumped them into a large, shallow pan and baked them at 325 degrees for about 45 minutes. They were perfect, with the glaze coating them....not messy. Needless to say, they disappeared fast. Thanks a bunch!