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As much as I like to make all sorts of different wing recipes, I always love to come back to the more traditional-like flavors every once-in-a-while. Deep-fried wings. Hot sauce-based sauce. Ok, with some twists, but underneath still those classic flavors. These buttery hot wings are lightly breaded, deep-fried, and then tossed in a simple yet very, very tasty sauce. Perfect for a crowd. Or perfect for just me.
The sauce for the wings has a little something-something that I don’t often see in a Buffalo-inspired sauce: balsamic vinegar. I think it added a wonderful flavor to these wings. It’s one of those things that makes you ask ‘what is that?’ when you take a bite. I’ll definitely keep it in mind the next time I make any of my many Buffalo wing sauce recipes.
Fry Now. Serve Later.
I made some sauce, made some wings, and made myself a happy lunch. But I could’ve finished preparing these buttery hot wings later. I could’ve fried them first and refrigerated them overnight. The next day, when it was time to rock-and-roll some delicious wings, I could reheat them in the oven at 400 F for 15 minutes, then tossed them in the sauce. They wouldn’t have quite the crunch as just-out-of-the-deep-fryer wings would but they’d still be great. The sauce too could be made the day before and just reheated for serving.
About The Butter…
I have a serious problem with butter. I’ve had it since I was a kid. I put butter on my French fries. I put an obscene amount of butter on my baked potatoes (and still do). Vegetables? Oh yeah…. butter. These wings are like butter heaven for me. The sauce is loaded with butter. But there are other things too, so it’s not like you’re eating a stick of butter. Great creamy butter flavor, some seasonings and a little hot sauce make for one terrific wing sauce!
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Also try my crazy different and delicious deep-fried butterflied wings!
Buttery Hot Wings
Equipment
Ingredients
For the wings
- 3 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 cups whole wheat flour if you don't have any just add 2 more cups of all-purpose flour
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- vegetable oil for frying
For the sauce
- 1 ½ cups unsalted butter cubed
- ⅓ cup your favorite hot sauce
- 3 tablespoons brown sugar
- 2 tablespoons chili sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ¾ teaspoon kosher salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
Instructions
For the sauce
- Combine all of the sauce ingredients in a medium saucepan over medium heat.
- Stir until the butter is melted.
- Keep warm until ready to use.
For the wings
- Preheat 3" of oil in a deep-fryer or Dutch oven to 375 F.
- Combine the flours, salt, paprika and cayenne in a large bowl.
- Working in batches as needed, coat the wings in the flour mix then deep-fry for 8-10 minutes or until done. Remove to a paper towel-lined plate or wire rack to drain while you cook the remaining wings.
- Place the wings in a large bowl and drizzle with the sauce and toss to coat. You can roll the wings in the sauce in the pan instead if you wish.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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Classic. Ish.