Prep 5 mins
Cook 30 mins
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
- 354.88 ml hot sauce
- 22.18 ml cajun seasoning
- 7.39 ml cayenne pepper
- 11.09 ml garlic powder
- 1360.77 g chicken wings
- peanut oil, for frying
For the sauces
- 118.29 ml salted butter, softened
- 118.29 ml hot sauce
- 236.59 ml sweet Asian chili sauce
- 14.79 ml soy sauce
- 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.
Great chicken wings right here! Loved the flavors. Hot and delicious with some sweetness from the sauce!
Great take on hot wings. I let them marinate for more than 24 hours. I made the sauces, also. I especially enjoyed the soy sauce and chili sauce. The only thing was that they became more brown than I liked. It was probably the sauce on the chicken. I will make again. Made for New Kids on the Block and Hail to the Chefs.
Wow, wow, wow. Can I say how awesome this recipe is. I seldom make fried chicken wings, so this was a real treat for my dh & I. I am so pleased that I picked your recipe. The chicken was well worth the extra effort. The hardest part was waiting the 24 hours for the chicken to marinade and they did so beautifully. We ate the wings, with both sauces and without. They were wonderful all three ways. Flavorful, Crisp, tender chicken smothered in excellent sauces. I preferred the chili/soya version, while the dh preferred the buffalo wing version and we both enjoyed the hot heat of the plain ones. Either way, a terrific recipe that I will keep for when we want wings again. Thank you so much for sharing a new family favorite. Into my Favorites Cookbook for 2011 these go.