For extra crispy wings, consider double-dredging the chicken in the flour. Adjust the amount of hot sauce to suit your spice preference. Some like it hotter than others! Ensure the oil temperature remains consistent for even cooking. Use a thermometer to monitor the temperature. If you don't have self-rising flour, you can use all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup. For a tangier flavor, add a tablespoon of vinegar to the hot sauce butter mixture.
Deep-Fried Hot Wings and Drumettes
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS27
Crispy, fiery, and utterly irresistible! These deep-fried hot wings are coated in a scintillating hot sauce batter, promising a symphony of flavor and a delightful crunch in every bite. Adjust the heat to your liking and serve with your favorite creamy dip for the ultimate indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol171 mg
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Fiber1 g
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Protein15 g
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Saturated Fat15 g
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Sodium1793 mg
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Sugar1 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare for Frying: Heat peanut oil in a deep-fryer or a large, heavy-bottomed saucepan to 400°F (200°C). Ensure you have enough oil to fully submerge the chicken. Line a large bowl with paper towels to drain the fried wings. (5 minutes)
02
StepBatter Up: In a mixing bowl, whisk together one bottle of hot sauce, eggs, and water until the mixture is smooth and consistent. In a separate bowl, place the self-rising flour. (3 minutes)
03
StepSeason and Coat: Season the chicken wings and drummettes generously with garlic powder, salt, and black pepper. Dip each piece of chicken into the hot sauce mixture, allowing any excess to drip back into the bowl. Then, dredge the chicken in the flour, ensuring it's fully coated on all sides. Place the coated chicken on a clean plate. (15 minutes)
04
StepFry to Golden Perfection: Working in batches to avoid overcrowding the fryer, carefully lower the chicken into the hot oil. Fry until the chicken is cooked through and the skin is a beautiful golden brown, approximately 5-7 minutes per batch. Ensure the internal temperature reaches 165°F (74°C). (25 minutes)
05
StepDrain and Rest: Remove the fried chicken from the oil and place it in the bowl lined with paper towels to drain excess oil. Season lightly with salt while still hot. (3 minutes)
06
StepHot Sauce Glaze: In a saucepan over medium-high heat, combine the remaining bottle of hot sauce and the butter. Whisk continuously until the butter is fully melted and the sauce is smooth and emulsified. (5 minutes)
07
StepToss and Serve: Remove the paper towels from the bowl containing the fried chicken. Pour the hot butter sauce over the chicken and toss gently but thoroughly to ensure each piece is evenly coated in the luscious, fiery glaze. Serve immediately with ranch or blue cheese dressing for dipping. (2 minutes)
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Tre Hartmann
Jul 1, 2025The double-frying tip is a game-changer. These are the crispiest wings I've ever made!
Camren Waters
May 28, 2025The perfect balance of heat and tanginess. I'll definitely be making these again!
Adam Bergnaum
May 23, 2025I made these for a party, and they were a huge hit!
Sim Kovacek
Apr 21, 2025These wings were amazing! So crispy and flavorful.
Norene Oconnermills
Apr 16, 2025My family loved these wings! They disappeared in minutes.