Which do you prefer? Deep fried, crispy, Buffalo hot wings or a little healthier, baked hot wings?
We had a wing-off at my house today. (Sure, people have wing-offs, of course.) I served fried Buffalo wings and baked Buffalo wings. Both were pretty mild as far as wings go. I used Louisana brand hot sauce (my personal favorite) and butter on both. I added a little honey to the baked ones.
The cooking/tasting went much to be expected:
- Deep Fried Hot Wings–crispy, crunchy, juicy
- Baked Honey Hot Wings–slightly sweet, milder, lighter side, easy to cook
I liked both but declared the fried wings the best. My sis went for the baked. I love the classic taste of deep fried wings, don’t you? Then again, a bit of honey is good, too. I guess the debate continues….
- 1 6-ounce bottle Lousianna brand hot sauce
- 1 stick butter
- 1 bag frozen chicken wings (4 pounds)
- ¼ to ½ cup honey, if making Honey Hot Wings
- Oil for frying, canola oil or peanut oil
- Ranch or Bleu cheese dressing or dip, for serving
- For the baked version:
- Preheat oven to 375 degrees. Line 2 baking sheets with aluminum foil. Place ½ the package of wings on each pan. Bake for 20 minutes.
- Meanwhile prepare hot sauce: In a large sauce pot, melt butter and hot sauce. If making Honey Hot Wings, stir in ½ cup of honey. After butter is melted, remove pot from heat.
- Remove wings from oven. Pour excess grease off pans. Working in batches, place wings in hot sauce mixture to coat completely. Place wings back on baking sheet and return to oven. Bake an additional 20 minutes, or until crispy and cooked through. Remove from oven and serve.
- For the fried version:
- Prepare hot sauce: In a large sauce pot, melt butter and hot sauce. If making Honey Hot Wings, stir in ½ cup of honey. After butter is melted, remove pot from heat.
- Heat about 3 inches of oil in a deep, heavy pot over medium high heat, until it registers about 375 degrees on a deep fry thermometer.
- Using a slotted spoon or spatula, carefully place wings into hot oil. Cook about 6 wings at a time, until golden brown and cooked through. Remove wings from oil directly to the prepared sauce. Coat wings well with hot sauce mixture. Place on rack or paper towels. Serve.
- Note: If you would like to make both fried and baked wings at the same time: Prepare 2 separate pans of the hot sauce mixture because the baked wings are not fully cooked when you place them in the hot sauce. Divide butter and hot sauce evenly between the 2 pans. If only ½ your wings will be the honey version, use ¼ cup of honey in one of the pans.
I used frozen chicken wings (4 pounds). There were 25 wings in the bag. The package stated there were approximately 11 servings in the bag. Now, I have a major problem with their math! 25 divided by 11 is 2 point something. How is 2 wings a serving? Not at my house! Haha…you will have to go with your own figuring on this recipe.
Which kind of wings does your family prefer? If you’re not sure, why not try both? I made both batches with one bag of chicken wings, one bottle of hot sauce, one stick of butter, and some honey.
You may notice something a little different about the fried wings recipe than a lot of others. I do not bread the wings first. I have been making these wings for years and just have never breaded them. And yes, this is one of the few recipes here on Cook The TV that is actually not a celebrity chef recipe, but my own:)
If you are reading this before the Super Bowl, go Broncos! Football and hot wings, a match made in heaven:)
Thanks for reading. I love hearing from my readers, and I answer every comment.