How To Make Breaded Hot Wings
Let me say first that hot wings are one of the easiest things to make. For those of you that make special trips to your local wing joint, you should try to make your own hot wings. Nothing beat fresh hot wings, made to your personal liking. Yum!
Step 1: Quality Chicken Wings
When shopping for chicken wings, always by the highest quality you can find. Trust me, it’s worth it. Estimate that each person will eat between 10-15 wings for a meal or 5-7 wings as an appetizer. This should insure that you get enough wings to go around.
Step 2: Prepare Your Cutting Board
Make sure your cutting board is sanitized and your knife must be sharp as you will be cutting through some chicken bones. I always place a towel under my cutting board to prevent slipage since I will be applying a lot of pressure to get through the bones.
Step 3: Prepare Your Breading
Prepare your breading mixture ahead of time, that way as you cut each wing, you can throw it into the breading. For this Super Bowl Feast I used Hooter’s Wing Breading, because, well it’s what I had on hand. I’ve also found that their breading coats the wings pretty evenly which results in even sauce distribution and great flavor! If your going to make your own breading, it’s simple. Just use some flour and spices to seasoning to your liking.
Step 4: Cutting the Wings
In order to create the right sized chicken wing, you must cut the wing in two places and discard of the tip of the wing.
After the first cut, your chicken wing will look like this. After the next cut, you will dispose of the chicken wing tip and place the usable wing pieces into the breading mixture.
Step 5: Breading The Chicken Wings
Place all of your cut chicken wings into the breading mixture. Mix wings in the breading until each is evenly covered. See image below:
Once your wings are evenly breaded, cover and place in a refrigerator for about an hour to an hour and a half.
Step 6: Frying Your Wings
Use only quality pure vegetable oil when frying your wings. Heat the oil, remove your wings from the fridge and place in oil. You will fry the chicken wings until golden brown. If you are making a lot of wings, break it up into small batches, so that each wing is evenly cooked and maintains it’s breaded coating.
Your wings should be golden brown when you remove them from the oil, or a little darker is you prefer them well well done. When wings are removed from the oil, place them on a paper towl covered plate to removed some of the excess oil.
Step 7: Adding the Wing Sauce
Yes, you can make your own wing sauce, but if you have access to it, I recommend trying the bottled wing sauces once in a while. You’ll be surprised by how well they flavor your wings. Place your fried chicken wings in a large bowl and toss with your wing sauce of choice. Plate your wings, add bleu cheese and celery if you like and there you go.
And there you go: Homemade Hot Wings
For our Super Bowl Wing Bonanza I created 5 Flavors of Hot Wings:
- Anchor Bar Original Wing Sauce – A great basic wing sauce, if your a beginner in the wing category, then try this sauce first, it’s the Original! 5 out of 5 stars
- Anchor Bar Honey BBQ Wing Sauce – Okay, I typically like only traditional hot wings, but with this Honey BBQ wing sauce, even my wife ate the hot wings! It has a great Honey taste with a good BBQ sauce base. 4 out of 5 stars
- Anchor Bor Honey Mustard Wing Sauce – I just had to try this one since I’ve been on a honey mustard kick with everything else I eat. This was a great change of flavor from the other wings we were eating. The only downside of this sauce was that I felt it was a little too thick. But hey, some people like their wing sauce thick. 3 out of 5 Stars
- Wing Time Hot Wing Sauce – This sauce is slightly thicker in texture then the Original Anchor Bar, it has a slightly hotter taste and a bit more of a bite to it. I like the spices and Parmesan that they put in there. 4 out of 5 Stars
- Hooter’s 3-Mile Island Wing Sauce – I love hot foods (as if you couldn’t tell) and with the Hooter’s 3-Mile Island I was expecting a little more heat, but I was pleasantly surprised by the chunks of peppers in the sauce itself. The base was very thin and seemed to be absorbed by the wings quicker then I could put it on, but they still came out very tasty, even if they weren’t spicy enough for me. 4 out of 5 Stars
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