These Tabasco chicken wings, which are deep-fried and tossed in a spicy Tabasco butter sauce made with chili sauce, vinegar, and cayenne, are not your ordinary chicken wings.
Tabasco Chicken Wings
- Quick Glance
- 25 M
- 2 H, 30 M
- Serves 8 to 12
In a large bowl, mix together the butter, Tabasco, sugar, chili sauce, vinegar, 1/2 teaspoon salt, paprika, and cayenne.
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.
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.
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.
Toss the chicken wings with the sauce, pile them on a platter, and serve with plenty of napkins! Originally published January 28, 2013.
Recipe Testers' Reviews
This Tabasco chicken wings recipe is an interesting take on traditional hot wings. 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.
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.
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 4 people and they were all gone!
These are delicious and the recipe is correct in that they aren't your typical Buffalo wings so you can serve them both. I also served an Asian-inspired wing as well so I had three varieties to choose from. I thought at first that there wouldn't be enough sauce to coat the entire 5 lbs of wings but there was, they weren't dripping sauce but there is certainly enough to flavor the wings.