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Nutrition Facts
Serving Size 1 (354g) Recipe makes 2 servings The following items or measurements are not included below: 1 dash pepper
Calories 866
Calories from Fat 563		(65%)
Amount Per Serving		%DV
	Total Fat 62.6g	96%
	Saturated Fat 25.6g	128%
	Monounsaturated Fat 21.6g
	Polyunsaturated Fat 9.4g
	Trans Fat 0.5g
Cholesterol 249mg		83%
Sodium 1379mg		57%
Potassium 478mg		13%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 1.1g	4%
	Sugars 0.6g
Protein 48.7g		97%
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Recipe #3603 | 27 min | 15 min prep | add private note

⁽¹¹⁷⁾ RATE IT NOW Print Recipe

By: Todd Wilbur
Sep 24, 1999

from Top Secret Recipes http://www.topsecretrecipes.com

SERVES 2 (change servings and units)

Ingredients

1/4 cup butter
1/4 cup louisiana hot sauce
1 dash pepper, Ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
bleu cheese salad dressing
celery
vegetable oil, for frying

Directions

1
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
2
If the wings are frozen, be sure to defrost and dry them.
3
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
4
Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
5
Heat oil in a deep fryer to 375 degrees.
6
You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
7
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
8
Remove the wings from the oil to a paper towel to drain.
9
But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
10
Add the hot sauce and stir, coating all the wings evenly.
11
You could also use a large plastic container with a lid for this.
12
Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.

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Featured Reviews for This Recipe

From: sbera007

On Oct 29, 2009

We cheated a little and used the sauce recipe with Oven Crisp Chicken Wings. Regardless, they were spicy and delicious. Thanks!

0 people found this review helpful

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From: NewMommy1

On Oct 25, 2009

ADD HONEY!!! By adding honey these were the best wings that I have ever had. I made them during a party and my cousin added honey for the second batch and our friends wanted more of the honey rather than without. These are resturant quality!

2 people found this review helpful

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From: Chef #1421442

On Oct 21, 2009

Made these last night and DH and I thoroughly enjoyed them. I used fresh garlic instead of powdered and added some Tabasco to the sauce for more heat. I also prepared, (cleaned and trimmed), an extra batch of wings and made extra sauce so I could whip up another batch later in the week. After struggling with a sharp knife and slippery wings I decided to grab the kitchen shears. Just snip off the wing tips then snap open the large joint. If you're right-handed, spread the wing open over your left index finger and hold it down with your thumb and middle finger and slide the shears right through the middle and snip. Voila! Much easier (and safer) than cutting.

0 people found this review helpful

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From: nursemomruns

On Feb 13, 2009

These are excellent! My teenagers love them and ask for them all the time. Definitely better with the Frank's hot sauce. I quadrupled the recipe and added an extra half-cup of hot sauce for that amount of wing sauce. It is a must to refrigerate the wings after tossing with the flour. Watch the the time for cooking. 10 minutes may be too much depending on the size of your wings. Also, the sauce separates after a few minutes when you are cooking multiple batches. Use an immersion blender to emulsify the ingredients and keep the sauce from separating.

12 people found this review helpful

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