How to make the best hot wings

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Everyone loves good chicken wings. If you are planning a game day and you are planning to watch some sports, having good chicken wings by your side is a must or on the table, if you are bringing some friends home. If you are hosting a barbeque event and you do not have spicy or saucy chicken wings ready for everyone, then you are doing it wrong. Americans ate about 1.5 billion chicken wings during the duration of the 2018 Super Bowl. This confirms the fact that whatever cookout or gathering you are planning you need to have the best chicken wings ready.

This is why we have made a quick recipe for you to make the best chicken wings possible, so make sure you keep reading until the end.

What you will need:

  • 3 pounds of chicken wings
  • 1 and a half teaspoon kosher salt
  • Enough oil for deep frying
  • Deep-fryer or a dutch oven
  • Wire rack
  • Sharp knife
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Remove wingtips

When you purchase the chicken wings you will probably get the whole wing which has three sections; the drumette, the tips, and the wingette. Since there is very little meat in the tip of a chicken wing and it easily burns, I recommend you remove that piece and save it for some other time to make some broth or soup. Using a thin and sharp knife cut the joint between the wingette and the wingtip. If you move around the joints you will easily see where you need to cut.

Separate the drumette and the wingette

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Again start by moving the joint between the drumette and the wingette to see where exactly you will need to cut them. You can also use frozen wingettes and drumettes if you want to skip these first two steps or if you have not found any good meat to buy. It will still taste very good.

If you want to skip all the cooking and get yourself some good wings then click here.


Pat down the chicken wings with paper towels, sprinkle a good amount of the kosher salt on the wings and place them on a wire rack and put them in the refrigerator for at least one hour or two. This process of salting and refrigerating will dry out the skin, which is very important if you want to get that crispy skin after frying. Just make sure you leave them uncovered so all the moisture evaporates.

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The last and most important step is frying. A deep fryer is always the best choice for cooking wings but if you do not have one an electric skillet will do the job. Or you can just use a Dutch oven on a stovetop. Fill with oil so when you add the wind there is at least one and a half-inch of oil covering them. Heat the oil to 385 degrees. Pat the wings dry and carefully add them into the oil. Make sure you do not put them all of them at once or it will cool down the oil too much and they won’t cook properly. It should take about 10-12 minutes to get them nice and brown. Remove the chicken wings and put them on dry paper towels to soak up the oil.

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This part is completely your choice. You can add any sauce you want on your freshly fried wings. You can use Buffalo Wing Sauce, Spicy Thai Sauce, Spicy Barbecue Sauce, etc.