Deep-Fried Hot Wings and Drumettes

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"Wings and drumettes, deep-fried to a golden brown and coated with hot sauce. Yummy! Yummy! If you like it hotter, by all means dump more hot sauce on. Serve with ranch or blue cheese dressing. Enjoy!"
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Ingredients

45 m servings 501 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 1793 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  2. Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper.
  3. Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken.
  4. Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt.
  5. Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

Footnotes

  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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