Carolyn's Favorite Hot Wings

"Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time."
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by gailanng photo by gailanng
photo by Wylder photo by Wylder
photo by Ms B. photo by Ms B.
Ready In:


  • 3 lbs chicken wings
  • 12 cup frank hot sauce or 1/2 cup Crystal hot sauce
  • 1 cup flour
  • salt
  • pepper
  • cajun seasoning
  • oil (for deep frying)
  • 12 cup frank hot sauce or 1/2 cup Crystal hot sauce
  • 12 cup butter
  • ranch dressing or blue cheese dressing
  • celery rib


  • Cut wings into pieces discarding tips.
  • Wash and pat dry with paper towels.
  • Place pieces into a dish or a large baggie, add ½ C hot sauce and seal.
  • Marinate at least 30 minutes or overnight is good too.
  • Heat oil in deep fryer to 350°.
  • Place flour, salt, pepper and cajun seasoning in a large baggie.
  • Drain wings but do not pat dry.
  • Add wings a few at a time to baggie, shaking to cover, then remove.
  • Continue until all pieces are well coated with the flour mixture.
  • Make up more if you need it.
  • Discard the bag.
  • Slowly add 1/2 of the wing pieces to hot oil.
  • Fry until golden brown.
  • Remove and drain on paper towel.
  • Cook remaining wings and drain.
  • In the meantime, melt butter in microwave.
  • Add remaining ½ C hot sauce.
  • Toss fried wings in sauce mixture and serve with your choice of Ranch or Blue Cheese dressing and celery sticks.

Questions & Replies

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  1. Ok I may be the first to review these but I'm sure I won't be the last. MG, these are out of this world! I have tried many hot wing recipes and was always disappointed, but not in this case. I made these last night as kind of an appie dinner menu. Followed the directions exactly. It was just the 3 of us and all were eaten! I liked that they are still crisp and not soggy. DH kept repeating, these are great. His only comment was he wished they were hotter but that was my fault as I had 4lbs of wings and didn't change the recipe as I wasn't sure so next time I will up the sauce a little. I wish I had left overs!!! Fabulous MG!
  2. Excellent wings, MG. I served these last night and didn't make any changes except I added several dashes of Tobasco into the Franks sauce. Big raves from my guys on this one!
  3. These were fantastic! Frying the wings until they are crisp makes such a difference with the skin...they doesn't taste all soft and pudgy. I must admit I did ramp up the heat in the sauce until it was a bit "nuclear" and burning my tongue off, but both me and my husband loved every bite! Thanks for a great recipe!
  4. These wings did not dissapoint! I made a few changes though. For the flour mixture, I did not have cajun seasoning on hand so I used 1 tsp soul food seasoning as well as 1 tsp Paula Deen's House Seasoning that I made up myself and keep on hand. The breading was perfect--not too salty nor too bland. Prior to breading I did soak my wings in Frank's Red Hot Wings Sauce(imo the best for chicken!) for 8 hours. Just so you know if you like your wings really hot, Frank's has all the flavor but only has a little kick to it. Instead of deep frying, I baked my wings at 500 degrees(Frank's provides this alternative to deep frying on the bottle) on a rack on top of a foiled cookie sheet(an absolute must if you want crispy chicken) for 20-25 min. I've made this twice now so the last time I made one other change. Instead of 1/2 cup of butter, I only used 1/4 cup of butter because I was appalled at how much fat was still floating around the bottom of the bowl--this after all the wings had been thoroughly soaked. I did not--nor did my family notice a change in flavor by this adjustment. Thank you Mystery Girl for providing this wonderful recipe!
  5. If I could give more than 5 stars I would! Have used this recipe with chicken parts and made it tonight for my son's 16th birthday. He had 6 friends over and I used boneless skinless thighs and cut breasts into strips. What more could a 16 year old guy want(besides a car)? Thank's again for a great recipe. G


  1. Loved this recipe. Instead of chicken wings, I used 3 pounds of skinless chicken breasts. The breasts were cut into bite size. To the flour, I added 1/2 tsp salt, 1/4 tsp pepper and 2 tsp of Cajun Creole Seasoning. I fried them in small batches at 350 degrees with vegetable oil. Since the chicken was skinless, I fried the chicken in small batches to prevent crowding and sticky flour remnants. I served the bites with Luby's Chunky Blue Cheese Salad Dressing #55514 and celery sticks. Thank you Mysterygirl for an awesome recipe.


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