Rating: 5 stars
25 Ratings
  • 5 star values: 23
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe receives raves every time I serve it! The sauce will be a small quantity and very thick. Don't let that scare you! Baking or grilling the chicken is also an option instead of frying.

Recipe Summary

10 mins
45 mins
55 mins
6 servings


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


Instructions Checklist
  • 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).

  • Fry chicken in the hot oil, working in batches, until no longer pink in the center and is crispy on the outside, 10 to 15 minutes per batch. Transfer chicken to a paper towel-lined plate using a slotted spoon; set aside until cool enough to touch.

  • Stir margarine, hot sauce, garlic, onion soup mix, lemon juice, and basil together in a bowl until sauce is smooth.

  • Put chicken in a large resealable bag; add the sauce, seal the bag, and shake until wings are coated. Spread wings into a baking sheet.

  • Bake in the preheated oven until sauce has baked onto the chicken, about 5 minutes.

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

487 calories; protein 28.4g; carbohydrates 4.4g; fat 39.1g; cholesterol 116.5mg; sodium 857.4mg. Full Nutrition