Prep 20 mins
Cook 10 mins
An irresistible array of savory and sweet bites lets you mingle while you nibble. They're sure to be the life of the party. These zesty wings where tasted-tested and approved by a group of hungry firefighters. The sauce makes 2 cups. I found this recipe in Taste Of Home magazine. In have not tried this recipe, but I'm posting it for safe keeping.
- 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
- 1 1⁄2 cups butter, softened
- 1⁄3 cup hot sauce
- 3 tablespoons brown sugar
- 2 tablespoons chili sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 3⁄4 teaspoon table salt
- 3⁄4 teaspoon paprika
- 1⁄4-1⁄2 teaspoon cayenne pepper
- Chicken wings: Cut chicken wings into three sections; discard wing tip sections. In large resealable bag, combine the flours, salt, paprika and cayenne pepper. Add wings, a few at a time, and shake to coat.
- In an electric skillet or deep fryer, heat 1-inch of oil to 375. Fry six-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.
- Note: 4 pounds uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.