The Guy's Kitchen

I admit it, hot wings are a weakness of mine.  When done right they are cripsy, spicy with just the right amount of sauce on them.  They have to be hot enough that you know you are eating hot wings, but not so hot that you feel like your face is going to melt.  I like to make my own hot wings with a variety of spices/flavours, and depending on what I have on hand and what I feel like this can be wildly different from one batch to the next.  Here is the basic idea:

Chicken wings split into flappys and drummys

Flour I generally use a cup for every 2 lbs of wings

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon fresh ground black pepper

1 teaspoon ground thyme

2 teaspoons cayenne pepper

1 tablespoon chili powder

*Optional spices*

Curry powder

Allspice

Dry mustard

Different chili powders, chipotle, ancho etc

Hot Sauce

2 tablespoons of butter

2 tablespoons hot sauce (I usually use Frank’s Red Hot, but any “Louisana style” hot sauce will work)

splash of soy sauce

splash of sesame oil

I mix all the seasonings and spices with the flour and put it all in a large zip top bag.  I dredge the wings in this mixture.  Then I deep fry the wings for approx 8-10 minutes to make sure they are cooked all the way through, this time will vary depending on your fryer and the size of the wings.  Once I have removed the wings from the fryer and drained them of any excess oil I toss them in a large metal mixing bowl with a couple of spoons of the sauce.  The wings should be covered, but not totally saturated with the sauce.  You should need a napkin when eating them but not a complete set of coveralls. 

I usually fry in canola oil, but this will work with any high smoke point oil.  The sauce is also something that you can play around with and I have played with lots of different flavours.  The equal parts butter and hot sauce is the traditional “Buffalo Wing” sauce once you have that you can let your imagination run wild!