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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