Prep 15 mins
Cook 30 mins
My husband and I went to Niagara Falls a couple of years ago. We decided that since we were flying into Buffalo we musn't pass up a chance to eat at Anchor Bar where hot wings were invented. After a full day of flying with our daughter, who was about 7 months old we were looking forward to a nice plate of hot wings and a couple of beers. We drove in the rain down dark streets and finally came to the infamous Home of the Original Hot Wings. The service, beer, wings, and fries were great. I decided to try a "West Coast" version of the wings. I named them after the town in which I live. I hope you enjoy!
- oil (for deep frying)
- 1133.98 g chicken drummettes, rinsed and dried
- 118.29 ml flour
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 2.46 ml black pepper
- 2 eggs, beaten
- 29.58 ml apple cider vinegar
- 29.58 ml Tabasco sauce
- 29.58 ml hunan red chili sauce
- 29.58 ml jose Cuervo tequila
- 29.58 ml honey
- 29.58 ml brown sugar
- 29.58 ml yellow mustard
- Add oil to large skillet.
- Combine on plate, the flour, garlic and onion powders and pepper.
- Beat two eggs in a bowl.
- Place the flour mixture and the bowl of eggs next to the heated skillet.
- Using both hands grab a few drummettes, toss them in the flour mixture, dip them in the eggs and drop them carefully into the skillet.
- Turn them as needed and drain them on paper towel or newspaper when done. They should be a nice golden brown color.
- When finished deep frying the drummettes, turn on broiler oven.
- In a large bowl mix the remaining ingredients.
- Dip the fried drummettes into the sauce and place on foil-lined broiler pan and place in broiler for about 3-5 minutes, checking to make sure they don't burn.
- Use the remaining sauce to dip the wings.
- Serve with Ranch Dressing and a nice cold beer.