Wing Sauce -
1/2 Stick of Melted Butter
1 1/4 Cup Franks Red Hot
1 Cup BBQ Sauce
1 Tbsp Dried Onion
1 Tsp Worcestershire Sauce
Chicken Wings -
2-3 Lbs of Raw Chicken Wings
To Make the Sauce -
Add the melted the butter, hot sauce and BBQ sauce to a small saucepan. Add in the worcestershire and dried onion and cook over low heat for about 15 minutes.
To Cook the Wings -
If the wings you bought are pre-split simply season each side of the wings with celery salt, black pepper, and paprika. If you bought wings that need to be split you'll have to use a butcher knife or kitchen sheers to cut the joints in between the wing and the drumstick and also between the wing and wing tip. Once the wings are split, discard the wing tips and you'll be left with wingettes and drumettes! Season each side with celery salt, black pepper, and paprika.
The wings can be baked in a 425 degree oven (on a greased broiler pan) for 40 minutes flipped over and then baked for an additional 40. I like my wings nice and crispy so cooking time may vary based on your preference!
You could also deep fry the wings but make sure the wings are super dry before seasoning them, you don't want them wet when they go into the hot oil...yikes!! Place a few of the seasoned wings into the frier at a time. We have a small frier so each batch should take about 8-10 minutes for regular and 10-12 minutes for extra crispy!
Place the cooked wings on a papertowel to dry and then coat or dip wings into the sauce...Enjoy!!