Chicken Wings – Variations on the Theme


  • 3 lbs. chicken wings
  • 6 Tablespoons Hot Sauce
  • 1 Stick Butter
  • 2 qts. cooking oil

Optional Seasonings to taste:

  • Salt and pepper
  • One tablespoon vinegar
  • Onion powder
  • Garlic Powder



Cut tips off wings and reserve for stock. Sprinkle wings liberally with Salt.
Deep fry until golden brown and crispy.
Drain on paper towels.


Combine melted butter, salt, vinegar, pepper, garlic powder and onion powder and hot sauce in a large bowl, mix well. Add wings and coat evenly.

This recipe is for mild wings-add extra hot sauce for more heat. Serve with bleu cheese and celery.


Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees.

Fry wings for 8 minutes.

Transfer to a tray with paper towels and let drain.

Season with salt and pepper.

In a saucepan melt butter. Add hot sauce, salt, vinegar, pepper, garlic powder and onion powder. Toss wings in sauce. Roast 15 to 20 minutes or Broil 2 minutes per side.


Spread wings out on a cookie sheet or baking pan (that has been sprayed with non-stick cooking spray) with the skin sides up. Bake at 375 degrees for 1 hour or until crispy (if they’re huge wings it may take about 15 more minutes or so, and if they are smaller it may take a little less.)

Serve wings with sauces for dipping.

VARIATION-3Ginger-Scallion Wings

  • 1/4 cup vegetable oil, plus more for pans
  • 4 pounds chicken wings, cut in half at joint (wing tips removed)
  • Salt
  • 8 large scallions, trimmed and sliced
  • 1/4 cup chopped peeled fresh ginger

1. Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.

2. Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.


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