Hot Wings Basics

• Hot wings are usually made using a two-step approach. The first step is to fry the wings. This can be done either with a light dusting of flour or without, followed by deep-frying. Split wings take less than 10 minutes to fully cook and develop a crunchy brown exterior. Once out of the fryer, hot wings are dipped in a hot sauce mixture and baked or broiled briefly in the oven until the sauce begins to brown. Alternatively, they can also be served immediately after tossing in hot sauce.

Keeping Wings Crunchy

• When frying in advance, storage is key to maintain a crunchy coating. Drain the chicken wings well once they come out of the hot oil, because any extra grease on the wings will cause the coating to become mushy while they're in the refrigerator. Line the storage container with a couple layers of paper towels and arrange the drained fried wings on the paper towels in a single layer and refrigerate, covered until you are ready to prepare the wings for eating.

Preparing Cold Wings

• When you are ready to prepare the wings, arrange them on a baking sheet in a single layer. Line the baking sheet with aluminum foil to make cleanup easy. Place the wings in a preheated 350-degree Fahrenheit oven for 20 minutes or until they are heated through to 165 F and the outside is crisp. Do not flip the chicken wings while heating. Once ready, toss the wings in the hot sauce mixture to coat. Serve with the dipping sauce.

Hot Wing Tips

• Because a crisp coating is key for winning hot wings, fry the wings to crispness the first time. Maintain the oil temperature around 350 F so the wings cook quickly and do not soak up too much oil. Drain the wings on either layers of paper towels or a drying rack to remove as much oil as possible; use the paper towels to blot the wings to remove oil that does not drip off. Make your own hot sauce for tossing the wings for the most control over the spice level and taste.