Wildwood's Hot Wings Recipe

Wildwood's Hot Wings Recipe
4 from 1 ratings
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.
  • 2 cup 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
  • 2 cup 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 cup canola oil
  • celery, for serving
  • blue cheese dip, for serving
  1. Mix all of the ingredients well in a large bowl and let stand for 2-3 hours. Store in an airtight container.
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. 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.