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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Rub:
Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Pour flour into a shallow bowl. Gently press the chicken wings into the flour to coat and shake off any excess.

  • 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.

  • Dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.

  • Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

Nutrition:

The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour 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.

Partner Tip

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

Nutrition Facts

553.5 calories; 16.2 g protein; 61.8 g carbohydrates; 62.5 mg cholesterol; 1640.4 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/04/2015
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 that these were just way too spicy but clearly they wouldn't have been if I would have used a cup and a half of maple syrup. Problem is there that I think they would have been too sweet for my liking if I wouldn't have overlooked that step. I'm going with a 4 and all I can say on that note is use your judgement on the hot sauce syrup ratio. We enjoyed the rub that went on these prior to frying and I will make again. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/26/2015
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. Read More
(6)
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2015
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 that these were just way too spicy but clearly they wouldn't have been if I would have used a cup and a half of maple syrup. Problem is there that I think they would have been too sweet for my liking if I wouldn't have overlooked that step. I'm going with a 4 and all I can say on that note is use your judgement on the hot sauce syrup ratio. We enjoyed the rub that went on these prior to frying and I will make again. Read More
(1)
Rating: 3 stars
04/26/2015
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. Read More
(6)
Rating: 4 stars
02/04/2015
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 that these were just way too spicy but clearly they wouldn't have been if I would have used a cup and a half of maple syrup. Problem is there that I think they would have been too sweet for my liking if I wouldn't have overlooked that step. I'm going with a 4 and all I can say on that note is use your judgement on the hot sauce syrup ratio. We enjoyed the rub that went on these prior to frying and I will make again. Read More
(1)
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Rating: 5 stars
06/27/2016
The best wings I've ever had or made HANDS DOWN!!! Read More
Rating: 5 stars
12/11/2016
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 gone too quick. Nothing but a pile of bones. Will be our go to wing recipe. Read More
Rating: 5 stars
03/27/2015
Made these wings for dinner last night and let's just say there are no more left. We made 50 wings and everybody loved them. These are officially my family's new favorite wing recipe. Followed the recipe to a T well with the exception of the chili powder we substituted it with chipotle chili powder because we ran out of regular chili powder plus the chipotle gave it a little more kick which my family loves. All in all this is probably the best recipe out there for wings we will definitely be making these again... Read More
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Rating: 5 stars
04/14/2017
Instead of deep frying I baked them on 200 for 1 hr then broiled them. I eliminated the flour. They were delicious!!! Read More
Rating: 5 stars
06/09/2018
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 Read More
Rating: 5 stars
07/21/2015
Perfect! Didn't change a thing and they came out beautifully. Read More
Rating: 3 stars
02/27/2019
I made these wings as close to the recipe as I could. I made a few slight substitutions that should not make much difference in the taste: could not find Sazon so I found a recipe for it on this site; used smoked paprika as that was what I had on hand. Despite the generous use of Cayenne the wings were not very spicy which could be a plus for some people. The predominant flavor was the chili powder. The reason for my 3-star rating is the baking step to finish them. I will make them again and omit this step. After frying the wings are actually done. And they come out very crispy which is a plus for me. Since they have been covered in the Rub (overnight in my case) and then floured and deep fried they should be quite tasty without the baking step. Dipping them in the sauce makes them soggy and the 20-minute baking step did not return their crispiness. If you plan to finish them by baking I recommend you use a wire rack on the baking sheet to keep them from sitting in the sauce and whatever additional grease that cooks out of them. One final note: the amount of sauce made with this recipe is far more than what is needed since you don't use it after the baking step. You can make 1/3 as much and save throwing so much away. If I make these again and omit the baking step I will update my review. Read More