Tabasco Chicken Wings

Tabasco Chicken Wings Recipe

This recipe makes a big batch for a crowd and is a great addition to any party. You’ll find that these wings have a noticeably different taste from traditional Buffalo wings, so don’t be afraid to serve both.–The Editors of Adam’s Media

LC What's So Special About These Wings? Note

Let’s examine, for just a moment, what exactly makes these wings so special. They’re not traditional hot wings. Nor are they barbecue wings. In fact, contrary to what you may believe to be good and true with regard to wings, there’s actually a little something sweet about them. Wait, we know what you’re thinking. But it’s only insomuch as it offsets the tang of vinegar and the fiery heat of Tabasco. So to repeat ourselves, what’s so special about these wings? We think maybe you just sorta gotta experience them to understand.

Tabasco Chicken Wings Recipe

  • Quick Glance
  • 25 M
  • 2 H, 30 M
  • Serves 8 to 12


  • 3 sticks (12 ounces) unsalted butter, at room temperature (and yes, really, 3 sticks)
  • 2/3 cup store-bought or homemade Tabasco sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons chili sauce
  • 1 tablespoon balsamic vinegar
  • 3 teaspoons salt
  • 3/4 teaspoon paprika
  • 3/8 teaspoon cayenne pepper
  • 3 cups flour
  • 5 pounds chicken wings
  • 4 to 6 cups vegetable oil for frying


  • 1. In a large bowl, mix together the butter, Tabasco, sugar, chili sauce, vinegar, 1/2 teaspoon salt, paprika, and cayenne.
  • 2. In another large bowl, combine the flour and remaining 2 1/2 teaspoons salt. Dredge the chicken wings in the flour mixture to coat, and then place them on a baking sheet and refrigerate for 90 minutes.
  • 3. Heat the vegetable oil in a deep fryer or in a deep stock pot until it registers 350°F (176°C) on a deep-fry or candy thermometer.
  • 4. Fry the floured chicken wings in small batches until golden brown, 8 to 10 minutes. (Be careful not to crowd the chicken wings or they’ll steam and turn soggy rather than fry and turn crisp!) Transfer the chicken wings to a plate lined with paper towels or to a brown paper bag as they come out of the oil. Let cool ever so slightly.
  • 5. Toss the chicken wings with the sauce, pile them on a platter, and serve with plenty of napkins!
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Recipe Testers Reviews

Ayanna Fews

Jan 28, 2013

This is an interesting take on the traditional hot wing. It has a really intriguing flavor that I liked. It’s not a traditional Buffalo or hot wing, nor a barbecue wing, nor even an Asian style wing. It has its own unique flavor. It’s a bit sweeter than what I’d expected from a hot wing; however, the balsamic vinegar cuts a little of the sweetness. This will definitely be a new addition for our Super Bowl party.

Steve Dunn

Jan 28, 2013

I’ve been a fan of Buffalo wings ever since I was introduced to them as an undergrad at Syracuse, not far from the birthplace of the famed little heat bombs. As a youngin’, I liked them hot as hell, but over the past few years I’ve found myself drawn to variations that roll back the heat slightly in favor of a more nuanced sauce. These little lovelies are just such a wing. The sauce still packs a punch, but the brown sugar, chili sauce, and balsamic bring a sweetness that, along with the copious amounts of butter, soften and round the whole deal.

Sue Epstein

Jan 28, 2013

If you like “hot,” you’ll love these wings. I don’t particularly care for “hot” foods and so my preference would have been to use a lot less Tabasco sauce, but all of my tasters loved them. I halved the recipe for four people and they were all gone!

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