Wildwood’s Hot Wings Recipe

Ingredients

For Big Lou’s spice rub

  • 2 cups  dark brown sugar
  • 1/2 cup  kosher salt
  • 1/2 cup  turbinado sugar
  • 1/4 cup  paprika
  • 1 tablespoon  black pepper
  • 1 tablespoon  white pepper
  • 1 tablespoon  granulated onion
  • 1 tablespoon  granulated garlic
  • 1 teaspoon  ancho chili powder
  • 1 teaspoon  cumin
  • 1 teaspoon  ground celery seed
  • 1/2 teaspoon  cayenne

For the wings

  • 2 cups  all-purpose flour
  • 12  chicken wings, cleaned and end nibs removed
  •   One 32-ounce bottle Frank’s RedHot Sauce
  • stick unsalted butter
  • 1/2 cup  honey
  • 4 cups  canola oil
  •   Celery, for serving
  •   Blue cheese dip, for serving

Made with Frank's Red Hot sauce and a signuature homemade rub, these classic hot wings are perfect for parties or any other at-home events. You can bake the wings in advance and then fry or  broil them just before serving. — Will Budiaman

Click here to see How to Make Perfect Hot Wings.

Directions

For Big Lou’s spice rub

Mix all of the ingredients well in a large bowl and let stand for 2-3 hours. Store in an airtight container.

For the wings

Preheat the oven to 350 degrees.

In a large bowl, mix the all-purpose flour with ¼ cup of Big Lou’s spice rub. Put another ¼ cup of the spice rub in another bowl. (Reserve any remaining rub for another use.) Toss the wings in the rub and then the flour-rub mixture.

Line a baking sheet with parchment paper and place all of the wings on the pan. Place in the oven and cook until the internal temperature of the meat reaches 160 degrees, about 1 hour.

Meanwhile, warm the hot sauce in a medium-sized pot over medium-high heat. Once warm, add the butter and honey, stirring to combine. After the butter has melted and the sauce is uniform, remove from heat and set aside.

When the wings are done remove them from the oven and heat the oil in a large pot or deep fryer to 350 degrees. Fry 6 wings at a time, repeating until all wings are golden brown in color, about 2-3 minutes. Toss the wings in the sauce until evenly coated. Serve with celery and blue cheese dip.

Nutrition

Calories per serving:

4,433 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

222%

Servings:

3
  • Fat 1,049g 1,614%
  • Carbs 894g 298%
  • Saturated 147g 737%
  • Fiber 22g 88%
  • Trans 8g
  • Sugars 671g
  • Monounsaturated 614g
  • Polyunsaturated 269g
  • Protein 138g 276%
  • Cholesterol 896mg 299%
  • Sodium 13,490mg 562%
  • Calcium 718mg 72%
  • Magnesium 287mg 72%
  • Potassium 2,989mg 85%
  • Iron 29mg 161%
  • Zinc 11mg 76%
  • Phosphorus 1,201mg 172%
  • Vitamin A 1,548µg 172%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 2mg 162%
  • Riboflavin (B2) 2mg 138%
  • Niacin (B3) 52mg 262%
  • Vitamin B6 4mg 213%
  • Folic Acid (B9) 529µg 132%
  • Vitamin B12 2µg 28%
  • Vitamin D 2µg 1%
  • Vitamin E 168mg 842%
  • Vitamin K 689µg 862%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...