Rating: 5 stars 4.8
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a recipe I learned from a very good friend, and every time I make it there isn't a wing left over. Always a 5-star with friends and family. You can tweak the recipe how you like. Less butter gives you a thicker sauce. I prefer a thinner sauce.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

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  • Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches.

  • Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter.

  • Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat.

Editor's Note:

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.

Nutrition Facts

856 calories; protein 11.7g; carbohydrates 9.5g; fat 86.6g; cholesterol 85.4mg; sodium 2097mg. Full Nutrition
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