Recipe by Crafty Lady 13
Paula's younger brother, Earl "Bubba" Hiers, is the wing man in the family. He serves about 200 pounds of them every week at Uncle Bubba's Oyster House in Savannah. Paula put her own spin on Bubba's recipe, adding two sauces a Thai inspired dip and a spicy butter. I found ths recipe in the January/February 2010 Food Network Magazine. Please note: Cooking/prep time does not include 24 hour marinating time.
For the wings
- 1 1⁄2 cups hot sauce
- 1 1⁄2 tablespoons cajun seasoning
- 1⁄2 tablespoon cayenne pepper
- 3⁄4 tablespoon garlic powder
- 3 lbs chicken wings
- peanut oil, for frying
For the sauces
- 1⁄2 cup salted butter, softened
- 1⁄2 cup hot sauce
- 1 cup sweet Asian chili sauce
- 1 tablespoon soy sauce
Directions See How It's Made
- Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
- Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes.
- Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.