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True Wings

Rated as 4.71 out of 5 Stars

"Since I started making this back in the 90's I've called them my world-famous wings. I wanted to make wings for the big game and wanted them to be something better than just fried wings. Serve with blue cheese or ranch dressing."
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Ingredients

1 h 45 m servings 553 cals
Original recipe yields 10 servings

Directions

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  1. Place wings in a large glass bowl. Sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. Cover the bowl with plastic wrap and refrigerate, 1 hour to overnight.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. Add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. Remove from heat.
  4. Pour flour into a shallow bowl. Gently press the chicken wings into the flour to coat and shake off any excess.
  5. Working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer wings to a plate lined with a paper towel to drain excess oil.
  6. Dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.
  7. Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 553 calories; 28.1 g fat; 61.8 g carbohydrates; 16.2 g protein; 63 mg cholesterol; 1640 mg sodium. Full nutrition

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Reviews

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  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Well, I thought I made this recipe to a T but it turns out I completely overlooked one ingredient which was the maple syrup. Kinda hard to rate this recipe now because my original thought was th...

Most helpful critical review

Looks good, but I am not into 'double cooking' foods anymore...first deep fry then bake. Too long to cook and too many dishes to wash. I'm just being honest.

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Looks good, but I am not into 'double cooking' foods anymore...first deep fry then bake. Too long to cook and too many dishes to wash. I'm just being honest.

Well, I thought I made this recipe to a T but it turns out I completely overlooked one ingredient which was the maple syrup. Kinda hard to rate this recipe now because my original thought was th...

Sooooooo good and worth the work and the wait! I have an addiction for Bonchon chicken and when I cannot get to the restaurant, or tired of wasting money, this is definitely my

I’ve made these wings several times and I love them. A little labor intensive but well worth it. Great recipe!

Instead of deep frying, I baked them, on 200, for 1 hr, then broiled them. I eliminated the flour. They were delicious!!!

very easy to make turned out perfect forgot to take pictures of the finished product but i made it for the Superbowl and it went over very well

Awesome recipe! It may seem like a big process for wings, but believe me, it is so worth it! I didn't have any sazon seasoning so I made a copycat recipe. I was going to post a pic but they were...

This went over great in our house, with a couple changes. The wife liked that they were crunchy and not too spicy. Kids ate them up as well (without sauce). I bumped up the spice for my half ...

The best wings I've ever had or made HANDS DOWN!!!