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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.