In depth ramblings about cooking, homekeeping, and whatever else I decide to write about.
This was originally published on The Funky Kitchen, my food blog. I wanted to share it with my Eat. Home. Live. readers because it is such a favorite of mine and my husband’s. It’s also fairly economical, simple and they has a unique flavor.
Creating the sauce was a labor of love for me. I love traditional, spicy Buffalo wings. Aaron does not. He likes honey bbq wings, which I hate. I wanted to come up with something spicy with the spirit of hot wings, yet sweet and sticky in the spirit of honey bbq wings. After many tries using different ingredients, these wings were born.
Kim’s Spicy Sticky Wings
At least one hour prior to cooking combine flour and seasoning in a large zip top bag. Add the wings and drumettes. Shake to coat all of the pieces well. Place in the refrigerator for one hour or more. When ready to fry, heat oil on medium high heat to 350 degrees in a shallow large skillet. Remove baggie from refrigerator and shake up to recoat chicken. Pull out about 10 pieces of chicken with tongs and place in skillet at least 1/4 inch apart. Fry for about 15-20 minutes, or until coating gets slightly darkened and meat is cooked through. Drain on a plate lined with paper towels. Fry the next batch and make sauce .
To make the sauce, melt the butter over low heat in a sauce pan. When butter is fully melted, add the hot sauce and whisk well (if you used this sauce alone and did not flour the chicken, you would have some fairly authentic Buffalo wings). Next, add the Worchestershire sauce and about 1/2 of the brown sugar. Whisk until sugar is melted. Taste sauce with a tasting spoon for sweetness and spiciness. Add more hot sauce and the rest of the brown sugar if desired (we like ours pretty sweet). You can also add some more salt if the sauce is not salted enough for your tastes.
Next place 1st batch of cooked wings in a large bowl. Coat/toss with 1/2 of sauce. Allow wings to sit in the sauce for a couple of minutes, then transfer to serving dish. As soon as the second batch is drained, toss in the remainer of the sauce and allow to sit for two minutes or so. I pour the leftover sauce over the top of the wings once they are on the serving dish.
I served these with veggie sticks and blue cheese dressing, although these would taste great with ranch since they aren’t actually Buffalo wings.
If you wanted a more Asian taste, you could make the wings as noted, then for the sauce use 1/2 cup butter (it helps the sauce coat the wings better), 1-2 tsp. chili garlic sauce, 2 tbsp soy sauce, and 2-4 tbsp. brown sugar.