Angie's Hot Wings

5 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
4.0/5 (3)
Angie's Hot Wings
This is great to have for parties, social events, or just anytime like we do with chicken wings, Louisiana hot sauce, butter, brown sugar, and honey. You can make these as appetizers. If you really like spicy foods just let each batch simmer in sauce until the next batch is ready to come out. If you like mild foods then just add to mixture and fully coat them in the sauce and take out. Please DO NOT REHEAT!!! They will be hotter than before. If you like leftovers just bring out to room temperature and enjoy.

Ingredients

5 servings servings
  • 1 jumbo package of chicken wings (about 3-4 lbs)
  • 2 cups Louisiana Hot Sauce
  • 1 cup butter or margarine
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 quart cooking oil

Step-by-Step Instructions

  1. Cut tips off wings and cut into portions. In a frying pot, add the cooking oil for deep frying. Bring oil to hot (around 350-375°F) and add portions until golden brown or until done, about 8-10 minutes per batch.
  2. In a 3-quart sauce pan add hot sauce, butter, brown sugar, and honey. Bring until boiling then lower heat to simmer. Add cooked wing portions to mixture. Leave in for desired hotness - about 2-3 minutes for mild, 5-10 minutes for very spicy. Sauce will thicken during simmer.
  3. Serve with French fries or your choice of side dish. Can be dipped in ranch dressing or honey mustard. Editor's note: You could bake the wings at 350 degrees until golden brown; about 45 minutes to 1 hour turning over halfway during the cooking process instead of frying.

Common Problems and Solutions

Q: Why are my wings soggy after adding them to the sauce?

A: Make sure the wings are fully cooked and crispy before adding to the sauce. Drain them well on paper towels after frying. Don't let them sit in the sauce too long if you want to maintain some crispiness.

Q: Can I make the sauce ahead of time?

A: Yes, you can make the sauce a day ahead and refrigerate. Reheat gently before tossing with freshly cooked wings. Just remember - don't reheat the wings themselves once they've been coated or they'll get much spicier.

Q: Why does the recipe warn not to reheat?

A: The hot sauce intensifies when reheated, making the wings significantly hotter than when first made. If you have leftovers, bring them to room temperature instead of microwaving.

Tips and Techniques

The longer you let the wings simmer in the sauce, the spicier they’ll get - the hot sauce penetrates deeper into the meat. For parties, you can make batches at different spice levels by varying the simmer time. If the sauce gets too thick, thin it with a tablespoon or two of water.

Ingredient Substitutions

  • Louisiana Hot Sauce: Frank's RedHot or Crystal Hot Sauce
  • honey: cane syrup or molasses
  • butter: margarine (as noted) or even olive oil

Equipment Needed

  • deep fryer or heavy pot for frying
  • candy/frying thermometer
  • 3-quart saucepan
  • tongs for handling wings
  • paper towels for draining

Historical Context

Buffalo-style hot wings became popular across Louisiana in the 1980s and 90s, but Cajun cooks often add their own twist with sweetness from cane syrup, honey, or brown sugar to balance the heat from Louisiana hot sauce.