So with the big game coming up, I wanted to showcase a few good recipes for you to dig into in a few weeks. I have debated for a week on whether or not to share this recipe. I am sharing it for 2 reasons. Number 1, to show that even with the best intentions and ingredients, not all recipes turn out for the best. Second, I wanted to see if any of you readers wanted to chime in with helpful hints about how to make this better.

I found this recipe in a cookbook I got for Christmas. It is a compilation of recipes from a blogger and I decided since it didn’t turn out so great, not to share the author’s name. I don’t want to plagiarize, I just don’t want to give a negative review based on my one experience.
I started off with fresh wings from the grocery store, like the recipe stated instead of using frozen. This may have made a difference. My tasters said that the wing meat was pretty tasteless. I am pretty sure most frozen chicken is infused with a salt solution, which will affect the taste. So mine not having that, may not have had the familiar flavor?

I also fried the wings longer than was stated in the recipe, because I really like crispy skin. That to me is the most important part, the sauce actually coming in second. They may have been crispy, but baking in the oven seemed to kill any crisp that was available.  The one saving grace was the sauce. It was perfect!
All in all, I think some modifications could make this better:

  1. Brine the wings or soak in buttermilk.
  2. Slightly coat the wings in flour.
  3. Fry the wings a little longer (use a thermometer to test the chicken temp)
  4. Skip the baking at the end.

Again, any suggestions would be helpful before I take the plunge into hot oil!


  • 1-2 lbs. fresh chicken wings
  • Vegetable oil, for frying
  • 1/2 c. butter
  • 1 bottle hot sauce (I used Tapatio, but Franks was recommended)
  • A few dashes of Worcestershire sauce


  • Preheat oven to 325 and heat oil in a large dutch oven until it reaches 375 degrees.
  • Cut wings into 3 pieces: wing tip, drumette and middle piece, discarding the wing tips if desired.
  • Add half the wings to the oil and cook 5-7 minutes or until golden brown and fully cooked through. Drain on paper towels. Cook the second half of the wings in the same manner.
  • While the wings are cooking, mix butter and hot sauce in a saucepan. Cook on medium until butter melts.
  • When butter is melted add worcestershire sauce, then take off the heat.
  • Place wings in a casserole dish and cover with sauce. Bake in oven for 15 minutes.
My set-up (I used a cooling rack on a cookie sheet instead of paper towels) Here are the first batch, they look good, right? Pre-baked, in the bath tub of yum

Serve with blue cheese dressing and celery.

Want more great information, recipes, and giveaways from Camp Chef? ‘Like’ us and follow us on our facebook page and check out our YouTube channel!