Janna: Okay you guys, this is the ultimate football food! These wings are so good, not too spicy…though I like a little fire!!! They are also sweet and tangy! Make sure you have plenty of paper towels on hand, cause it’s gonna get messy!!! I hope you enjoy this post, it’s one of my favorite things to make and I seem to never make enough!!!
(note: Sarah’s Spicy Cabbage Salad recipe is at bottom of page)
4 lbs chicken wing sections and drumettes
1 1/2 cups whole wheat flour
1 cup all purpose flour
2 ½ tsp salt
1 tsp paprika
½ tsp cayenne pepper
48 fl oz vegetable oil for frying
Large, deep pot for frying
¾ cup butter, melted
1 cup hot sauce (I use Frank’s Red Hot)
6 Tbs brown sugar
1 ½ tsp paprika
1 tsp salt
2 Tbs balsalmic vinegar
¼ tsp cayenne pepper
Start with thawed chicken, drain excess water or pat with paper towels. Put both flours, salt, paprika, cayenne pepper in a gallon size zipper bag or large bowl shake or stir to combine. Add chicken a few at a time and shake to coat until all chicken is coated in flour mixture.
Put vegetable oil in pot and heat oil to about 350* F. When oil is hot, add coated chicken to oil, being careful not to splatter. Fry chicken for 6-8 minutes on each side. Internal temperature should be at least 165*F.
When chicken is cooked, drain on paper towels and set aside.
Now it’s time to make the sauce. You can make this sauce ahead of time if you want, just make sure its room temperature or slightly warm or the butter in it will harden and it won’t coat the chicken well.
Combine melted butter, hot sauce, brown sugar, paprika, salt, vinegar and cayenne pepper in a large bowl and whisk until smooth.
Toss in chicken a few at a time, turning chicken over and spooning sauce on top to get it thoroughly coated.
Place chicken on a tray or in a bowl, however you decide to serve it. I served mine with a side of ranch dressing and my friend Sarah’s Spicy Cabbage Salad (pictured at top of page) and she has let me share that recipe with you! The salad goes perfectly with the wings and is super simple to make. You can make the salad ahead of time as well, just wait until you’re ready to eat to dress it, otherwise it will get soggy. Spicy cabbage salad recipe below, enjoy!!!
Spicy Cabbage Salad (by Sarah Goedhart)
Juice of 1 lime
2 dashes Tobasco
1TBSP Siracha sauce
2TBSP Ranch dressing
1/4 cup apple cider vinegar
1/3-1/2 cup Extra Virgin Olive Oil
1/2 head of Cabbage chopped
1 cup halved cherry or grape tomatoes
1/2 cup celery chopped
4 radishes halved and sliced
1 bunch of green onions (green and white parts) chopped
Toss the salad ingredients together.
Mix together the dressing ingredients and then blend with an immersion blender to emulsify.
Toss salad with dressing (I usually use about 1/2-3/4 the amount of dressing, just depends on your taste). Season with salt and pepper to taste. Salad can be made a few hours in advance and refrigerated. Best served as a side to Janna’s amazing hot wings 😉