Wildwood’s Hot Wings Recipe

Wildwood’s Hot Wings Recipe
Staff Writer

Wildwood’s Hot Wings

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.

3
Servings
3699
Calories Per Serving
Deliver Ingredients

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
  • 1 stick unsalted butter
  • 1/2 cup honey
  • 4 cups canola oil
  • Celery, for serving
  • Blue cheese dip, for serving

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.

Nutritional Facts

Total Fat
294g
100%
Sugar
85g
94%
Saturated Fat
35g
100%
Cholesterol
21mg
7%
Carbohydrate, by difference
246g
100%
Protein
33g
72%
Vitamin A, RAE
984µg
100%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
220µg
100%
Calcium, Ca
673mg
67%
Choline, total
27mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
15g
60%
Fluoride, F
12µg
0%
Folate, total
422µg
100%
Iron, Fe
22mg
100%
Magnesium, Mg
138mg
43%
Manganese, Mn
3mg
100%
Niacin
21mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
711mg
100%
Riboflavin
4mg
100%
Selenium, Se
54µg
98%
Sodium, Na
1339mg
89%
Thiamin
4mg
100%
Water
90g
3%
Zinc, Zn
5mg
63%

Hot Wing Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Hot Wing Cooking Tip

Wash everything that chicken touches with soap and hot water.

Hot Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.