Paula Deen's Uncle Bubba's Wings
photo by Baby Kato
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
3 pounds
ingredients
-
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
directions
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>