These Fried Hot Wings are bringing the heat!
They are zesty and have plenty of spice!
Once you try these wings, you will be saying
goodbye to your favorite wing restaurant.
Watch the video for this recipe!
They look super hot right? Well, they kinda are. At least at first.
Things wings must be fried, sauce applied and then baked. When I took the wings out of the oven, they were hot and tangy.
I still needed to finish whipping up some fries so the wings had some extra time to sit before I really dug in.
And when I did.... the flavor, just omg!
The spiciness had calmed down and they were just outstanding!
So lets get into it so I can show you how its done!
- 2.5 lbs of wingettes and drummets
- Lawry's seasoned salt
- Lawry's garlic salt
- Cayenne pepper
- Black pepper
- Franks red hot cayenne pepper sauce
- Louisiana Hot Sauce
- Granulated sugar
- Parchment paper
- Vegetable oil
Steps to make the wings:
Season chicken with seasoned salt, garlic salt, paprika, cayenne pepper and black pepper.
In a dutch oven or cast-iron skillet, fry chicken for 20 minutes or until golden brown. Heat oven to 375 degrees.
While wings are frying, in a skillet add Frank's Hot sauce, one stick of butter, 10 douces of Louisiana hot sauce, and 2 tbsps of sugar. Heat stirring occasionally until butter is melted and mixed throughout the sauce.
Once the wings are done frying, remove them from the fryer and place them on a paper towel to drain excess oil.
Add wings to a bowl, pour the sauce over the chicken and toss chicken together until the sauce is evenly coated over the wings.
Place wings on a cookie sheet lined with parchment paper. Bake wings for 10-15 minutes or until they start to become crispy.
I only used 10 douses of Louisiana hot sauce since the Franks red hot original cayenne pepper hot sauce is a hot sauce and cayenne pepper blend. Use more if you dare.
I prefer to eat wings that pack a punch but don't give me a headache or have me drinking milk between every bite.
I love these little wingettes and drummettes. I think they are fun, just enough meat, and perfect for dipping! The serving size is 2-4 people.
I can eat 10 wings by myself so I would say the serving size for 4 people would only be applicable if this recipe was served as an appetizer.
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You may also enjoy:
Dutch Oven Fried Chicken Wings
Air Fryer Ranch Wings
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- 2.5 lbs wingettes and drummets
- 2 tbsps seasoned salt
- 1 tablespoon garlic salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 12 oz cayenne pepper sauce (Franks red hot)
- 10 douces hot sauce
- ½ c unsalted butter
- 2 tbsps granulated sugar
- parchment paper
- 1 quart vegetable oil
- In a dutch oven or cast iron skillet, heat oil over medium heat.
- Season chicken with seasoned salt, garlic salt, paprika, cayenne pepper, and black pepper.
- Fry the chicken for 20 minutes or until golden brown.
- Heat oven to 375 degrees.
- While wings are frying, in a skillet add Frank's Hot sauce, one stick of butter, 10 douces of Louisiana hot sauce, and 2 tbsps of sugar. Heat stirring occasionally until butter is melted and mixed throughout the sauce.
- Once the wings are done frying, remove them from the fryer and place them on a paper towel to drain excess oil.
- Add wings to a bowl, pour sauce over the chicken, and toss chicken together until the sauce is evenly coated over the wings.
- Place wings on a cookie sheet lined with parchment paper.
- Bake wings for 10-15 minutes or until they start to become crispy.
- Serve and enjoy!
I don't eat meat but this looks so good!
Thank you Julie!
Nicole Kauffman says
These look AMAZING!!
Thank you Nicole!
Nancy Johnson Horn says
These look so yummy! I'll have to keep them in mind!