Louisiana Hot Sauce Wings have a special flavor of aged hot peppers and are sure to be a favorite. Fried chicken wings tossed with a buttery hot wing sauce are great for an appetizer and to serve on game day.
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Why You Must Try Making Hot Wings With Louisiana Wing Sauce
With just five ingredients, there is nothing complicated about this recipe. These wings are perfect for game day or any time you want to add a bit of spice to your life.
What Makes This Recipe for Louisiana Wing Sauce So Good?
Some folks are Frank's Red Hot people; others prefer Louisiana-style hot sauce. This recipe is made for those who prefer the purer flavor of Louisiana hot sauce.
With the addition of the extra vinegar and Worcestershire sauce to this recipe, these wings are spicier and have more bite than the ordinary buffalo wings you can find at most restaurants.
Ingredients For Louisiana Hot Sauce Chicken Wings
To make these hot wings, you'll need:
- Chicken wings
- Louisiana sauce
To make the Louisiana buffalo sauce, you'll need:
- Louisiana Hot Sauce
- White distilled vinegar
- Worcestershire sauce
- Unsalted butter
Although Louisiana brand of hot sauce is suggested for this recipe, feel free to use your favorite (yes, even Crystal's is okay here).
How To Make Hot Wings With Louisiana Hot Sauce
To prep the chicken:
- If you purchased whole chicken wings, use a sharp knife or poultry shears to snip off the wing tip and then divide the wing into two parts at the joint.
To fry the wings:
- Heat the vegetable oil to 350°F. If you are frying on the stove, use a heavy-bottomed pot with a clip-on deep-fry thermometer. Even if you have an electric deep fryer, it is a good idea to double-check the oil's temperature since your fryer's built-in thermometer may not be accurate.
- Fry the chicken wings in small batches until cooked through, about 8 to 10 minutes. If you are not confident that the chicken is fully cooked, check with an instant-read thermometer to ensure the chicken is at least 165°F.
- Drain the chicken on a wire rack on top of a rimmed baking tray. Tent with aluminum foil to keep warm.
- Continue to fry the wings in batches as necessary.
To prepare the hot sauce:
- Well, cooking the last batch of wings, combine all the ingredients for the wings' sauce in a small pot over medium-low heat.
- Let the butter melt and whisk well.
- Remove the pot from the heat and cover it to keep the sauce warm.
To sauce the wings:
- Put about six wings into a medium metal mixing bowl.
- Add about two ounces of hot sauce and toss to coat.
- Use tongs to transfer the wings to the serving plate.
- Repeat as needed.
This sauce is so good you will want to use it on just about everything. Here are a few suggestions:
- Toss grilled drumsticks with the hot sauce.
- Substitute chicken thighs for the wings.
- Pound boneless chicken breast, bread it in seasoned flour, and fry. Give the fried chicken cutlet a good dunk in the Louisiana buffalo sauce and serve on a toasted bun.
Equipment You Will Need
Use an electric fryer if you have one. But you can also make this recipe by frying in a Dutch oven or other heavy-bottom pot.
What To Serve With Louisiana Hot Wings
You can't lose with the classic trio of blue cheese dressing, carrot, and celery, but you may want to think about adding a side of either french fries or onion rings. Beer drinkers will definitely want to pair these wings with a hoppy IPA.
How To Store the Leftovers
Cool the extra chicken wings on a wire rack and store them in an airtight container in the fridge for up to three days.
How to Freeze Leftover Louisiana Hot Sauce Wings
You can freeze chicken wings, but make sure the wings were not previously frozen since you should never refreeze thawed meat. To freeze cooked Louisiana hot wings:
- Lay the wings out on a baking tray.
- Pop the tray in the freezer for about one hour or until the wings are frozen solid.
- Transfer the wings to a freezer or an airtight container. They will last in the freezer for up to three months.
What's the Best Way to Reheat Louisiana Wings
The best way to reheat Louisiana hot sauce chicken wings is in the air fryer:
- Preheat the air fryer to 350°F.
- While the oven is preheating, take out the wings to warm up a bit.
- Reheat the thawed chicken wings in a single layer in the air fryer for five minutes.
- Turn the wings over and crank the temperature to 400°F for about two more minutes, then serve.
If you don't have an air fryer, use the oven:
- Remove the wings from the fridge.
- Preheat the oven to 375°F.
- Spray a baking tray with vegetable oil and arrange the chicken wings on the tray in a single layer.
- Reheat the chicken until hot, about 15 minutes. Flip the chicken halfway through the cooking time.
Louisiana Hot Sauce Wings
- 3 pounds chicken wings
- oil for frying
- 2 cups Louisiana Hot Sauce
- ½ cup butter
- 1 tablespoon distilled white vinegar
- 1 teaspoon Worcestershire sauce
- If the wings are not pre-cut, straighten the wings and cut them at each joint, dividing each wing into 3 parts. Reserve the wingette and drumette and discard the wing tip (or save it for another use).
- Preheat the vegetable oil to 350°F in a deep fryer or large heavy-bottomed pot.
- Deep-fry the wings for 8 to 10 minutes. The wings will be done when they reach an internal temperature of 165°F and the juices run clear.
- When the wings have finished cooking, remove them from the deep fryer and drain them on a wire rack resting on a baking sheet.
- While the chicken is cooking, prepare the sauce by combining the Louisiana Hot Sauce, butter, vinegar, and Worcestershire sauce in a small pot over medium-low heat. Whisk until the butter melts and the sauce emulsifies.
- When you are ready to serve the wings, place them into a bowl, add a ladle or two of sauce, and toss to coat.