Wildwood’s Hot Wings Recipe


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.


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.

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