These wings will knock your feathers off! I mean socks. These wings are so good your guests won’t even know that you drank too much wine while preparing them and forgot the basil leaves in the sauce. The hot sauce and butter soak right into the crispy skin to give you a yummy goodness. Pair them with my homemade Blue Cheese Dipping Sauce and you have a wonderful accompaniment to any football game. This is hands down the best chicken wings recipe I have made.
- 4 lbs. of Chicken wings
- 1 cup of Pillsbury flour
- 1 tablespoon of Morton salt
- 1 tablespoon of McCormick Pepper
- 1 tablespoon of McCormick Cayenne Pepper
- 1 cup of Tabasco Hot Sauce
- 1 cup of butter
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried basil
- Rinse wings in cold water and pat dry.
- In a gallon sized Ziploc bag mix together your flour, salt, pepper, and cayenne pepper.
- Add the wings to the bag and shake well making sure to coat all wings.
- Lay the wings out on a cookie sheet for 1 hour with any excess flour and let the skin absorb the flour.
- In the meantime prepare your sauce by melting 1 cup of butter (2 sticks) and 1 cup of hot sauce together.
- Stir in lemon and basil leaves. Keep on low setting until ready to use.
- In a large dutch oven or deep fryer bring cooking oil (I used Smart Balance) up to 350 degrees. You will need enough oil for wings to be fully submerged.
- Cook wings (do not crowd pot) for 10-15 minutes depending on desired crispness.
- Blot wings on paper towels.
- Transfer wings to a big bowl and pour hot sauce on them.
- Stir to coat all wings.
- Serve with Blue Cheese Dipping Sauce.
Preparation time: 1 hour(s) Cooking time: 15 minute(s) Number of servings (yield): 8 Culinary tradition: USA (General) Recipe courtesy of Sunny Anderson.