Are you ready to have some fun?

In my house, it doesn’t have to be football season for us to enjoy a plate of wings. They are so much of a hit with family. Whenever I make wings, the family snatches them off the platter faster than I can put them down. These crispy beauties are the perfect canvas for experimenting with sauces. I’ve used everything from traditional buffalo sauce to barbecue sauce, and everything in between. The sauce I am making for this recipe is exactly that, a cross between buffalo sauce and barbecue sauce with a “Remix” flare. They’re a welcome change to typical buffalo style.

Weekend Wings Ingredients

Here is everything you need to season the chicken wing sections before you fry them.

Start with a bowl of cleaned wing sections and all your seasonings. Season the chicken well, but don’t go overboard. You don’t want the seasoning to overpower the sauce. 
Next dredge your chicken sections in flour. I use a plain ole’ zip lock bag. Shaking the chicken in the bag of flour gives a nice even coating, resulting in crispy deliciousness. It’s also much neater than dredging in a bowl or pan. When you’re done, you can just toss the bag.

Seasoned Wings In Flour

Use a zip-top bag to dredge seasoned chicken before frying.

Grab a deep pot and fill it halfway with oil. Heat the oil to 35o degrees. When the oil gets hot, add the chicken. Be sure to shake off excess flour before plunging chicken into the hot oil. Also, don’t crowd the pot too much. Let the chicken fry for 15-20 minutes, or until it’s golden brown and very crispy.

While the chicken is frying, it’s time to make the sauce.

In a pot, add barbecue sauce, hot sauce, honey, garlic, cayenne pepper and BEER. Yup, you read right…BEER. Use a nice amber ale or other beer with good flavor. Whatever you do, don’t use a light beer. Simmer it on low for 10 minutes. Remove the sauce from the heat and transfer it to a large bowl. When the wings are done, drain them briefly on paper towels.

Fried chicken wing sections

Drain the chicken wing sections on paper towels.

While the wings are still hot, toss them in the bowl of sauce. Coat them evenly, then transfer the to a platter. If I were you, I would set a few aside for yourself because they’ll be gone before you know it.

weekend wings DIS plate

Weekend Wings
Serves 6
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
FOR CHICKEN
  1. 3 pounds chicken wing sections
  2. 1 tbs salt
  3. 1 tbs onion powder
  4. 2 tsp garlic powder
  5. 2 tsp black pepper
FOR SAUCE
  1. 2 cups thick barbecue sauce (like Sweet Baby Ray's)
  2. 1 12oz bottle beer
  3. 1/4 cup hot sauce
  4. 1/2 cup honey
  5. 1 tsp minced garlic
  6. 1/2 tsp cayenne pepper
FOR CHICKEN
  1. Season chicken well.
  2. In a ziplock bag, dredge chicken sections in flour.
  3. Fill a deep pot halfway with oil. Heat oil to 350 degrees.
  4. Shake off excess flour from chicken, then add chicken to hot oil.
  5. Fry chicken for 15 minutes, or until golden brown and very crispy.
  6. When the wings are done, drain on paper towels.
FOR SAUCE
  1. In a pot, add barbecue sauce, hot sauce, honey, garlic, cayenne pepper and beer.
  2. Simmer on low for 10 minutes.
  3. Remove sauce from heat and transfer to a large bowl.
  4. While wings are still hot, toss in the bowl of sauce.
  5. Coat evenly, then transfer the to a platter.
Living Remixed https://livingremixed.com/