Chicken Wings

There is a place in Eagle, Wisconsin, that serves up the best chicken wings that we have ever had. Justin and I stumbled across it one night. We always took the kids on Thursday nights to have a feast. Thursday was wing night, and wings cost a quarter a basket or something ridiculous like that. I would not normally take my kids to a biker bar, but the food was amazing! It was our go to place when we were in Wisconsin. We have had some great times in that place.

I was determined to figure out how to make their wings. It has taken me quite awhile to perfect this recipe. I tried a dozen store bought wing sauces and eventually gave up on that and came up with my own homemade recipe that just works.

I got a deep fryer from the kids for Christmas a couple of years ago and that my friends, was the key to take these wings to perfection. If you don’t have a deep fryer, I would seriously consider investing in one. They come in all sizes and price ranges. I think the one I have costs about $75.00.

These wings are best when deep-fried. If you do not have a deep fryer, use a deep cast iron skillet or a dutch oven. The oil needs to be at least 3 inches deep, so you will need 4-6 cups of oil. Remember to fry your wings in small batches, so that they are not over crowded and the oil doesn’t spill over the top. Baking is also an option, but to achieve the perfect texture, they need to be fried.

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Chicken Wings

The wings I use for this recipe are called, Drummettes. Regular size chicken wings will not work for this recipe, they are too big and will not come out well. I have used them and have even tried cutting them up, but they just don't work well. The grocery store sells Drummettes and they work perfectly. I use a light oil like peanut or canola oil. It is always better to start with a clean fryer. Frank's Red Hot Sauce is the sauce you will want to use, it works the best and they sell it just about everywhere. Whatever you decide to use, Tabasco sauce will not work.

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Course

Appetizer, Main Dish

Cuisine

American

Prep Time

15

Cook Time

1 hour

Passive Time

35 minutes

Servings

wings MetricUS Imperial

Ingredients

• 50 chicken wings drummettes
• 8 Tbsp butter substitute
• 1 16 oz jar hot sauce Frank's Red Hot Sauce

Course Appetizer, Main Dish Cuisine American Prep Time 15 Cook Time 1 hour Passive Time 35 minutes Servings wings MetricUS Imperial Ingredients 50 chicken wings drummettes 8 Tbsp butter substitute 1 16 oz jar hot sauce Frank's Red Hot Sauce

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat the fryer to 355º Preheat the oven to 350º
2. Place 8-10 drummettes in the fryer at a time and cook for 7 minutes. When they are done, let the wings drain for a minute and place them into a large bowl.
3. When you are on your last 2 batches in the deep fryer, place the butter and the hot sauce in a medium size sauce pan and heat on low. You want it just hot enough to melt the butter substitute, stirring frequently. Making the sauce too early will cause the hot sauce to separate. When the butter is melted, remove from the heat and set aside.
4. When all your wings are done being cooked in the deep fryer, add half the hot sauce mix to the bowl and mix together until all the wings are coated with sauce.
5. Place the wings on a baking sheet and cook for 10 minutes at 350º. When the wings are done take the remaining sauce and spread over the wings.
6. Serve with blue cheese and/or ranch dressing and fresh cut up vegetables. I use carrots and celery. Enjoy!
7. 

Recipe Notes

This Chicken Wings recipe is gluten and dairy free.

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Jessica MacDonald