Ingredients
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-
1 1/2
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1 1/2
-
1/2
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3/4
-
3
-
-
-
1/2
-
1/2
-
1
-
1
-
-
-
Directions
Paula Deen’s Uncle Bubba’s Wings, Paula’s younger brother, Earl Bubba Hiers, is the wing man in the family He serves about 200 pounds of them every week at Uncle Bubba’s Oyster House in Savannah Paula put her own spin on Bubba’s recipe, adding two sauces a Thai inspired dip and a spicy butter I found ths recipe in the January/February 2010 Food Network Magazine Please note: Cooking/prep time does not include 24 hour marinating time , Wow, wow, wow Can I say how awesome this recipe is I seldom make fried chicken wings, so this was a real treat for my dh & I I am so pleased that I picked your recipe The chicken was well worth the extra effort The hardest part was waiting the 24 hours for the chicken to marinade and they did so beautifully We ate the wings, with both sauces and without They were wonderful all three ways Flavorful, Crisp, tender chicken smothered in excellent sauces I preferred the chili/soya version, while the dh preferred the buffalo wing version and we both enjoyed the hot heat of the plain ones Either way, a terrific recipe that I will keep for when we want wings again Thank you so much for sharing a new family favorite Into my Favorites Cookbook for 2011 these go
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Steps
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1
Done
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Prepare the Wings: Combine the Hot Sauce, Cajun Seasoning, Cayenne and Garlic Powder in a Large Bowl and Mix Well. Add the Wings and Toss. Cover and Refrigerate 24 Hours. |
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2
Done
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Heat About 2 Inches of Oil in a Deep Fryer or Deep-Sided Pot Until a Deep-Fry Thermometer Registers 350. Remove the Wings from the Marinade and Drain Off Excess Moisture. Carefully Add the Wings to the Hot Oil in Batches the Oil May Splatter) and Cook Until Crisp, About 10 Minutes. |
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3
Done
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Make the Sauces: Whisk the Butter and Hot Sauce in a Bowl. Mix the Chili Sauce and Soy Sauce in Another Bowl. Serve With the Wings. |
