Traditional recipes

Wildwood’s Hot Wings Recipe

Wildwood’s Hot Wings Recipe

Preheat the oven to 350 degrees.

In a large bowl, mix the all-purpose flour with ¼ cup of Big Lou’s spice rub. Put another ¼ cup of the spice rub in another bowl. (Reserve any remaining rub for another use.) Toss the wings in the rub and then the flour-rub mixture.

Line a baking sheet with parchment paper and place all of the wings on the pan. Place in the oven and cook until the internal temperature of the meat reaches 160 degrees, about 1 hour.

Meanwhile, warm the hot sauce in a medium-sized pot over medium-high heat. Once warm, add the butter and honey, stirring to combine. After the butter has melted and the sauce is uniform, remove from heat and set aside.

When the wings are done remove them from the oven and heat the oil in a large pot or deep fryer to 350 degrees. Fry 6 wings at a time, repeating until all wings are golden brown in color, about 2-3 minutes. Toss the wings in the sauce until evenly coated. Serve with celery and blue cheese dip.

Hooters Hot Wings Recipe

Nicely cooked delicious and crispy chicken wings have no parallel. Every other festive meal is incomplete without adding Hooters chicken wings into the mix. Whether served at the dinner table or as a crispy snack, chicken wings are loved by everyone. You must have tried basic chicken wings many times, but hooters hot wings are really drool-worthy.

The crispy wings are covered with a tangy sauce, which makes a perfect combination with the seasoned flour crust on the outside. And to enjoy all those flavors, you don’t need to hit the grocery stores or a fancy food joint to get yourself the flavorsome wings with the hooters sauce on top. You can make these luscious hot wings right at your home using our quick and easy hooters hot wing recipe.

Game Day Cedar Plank Buffalo Wings

Buffalo wings are a game day essential. This recipe guarantees that YOU, Griller, will have the best wings at the party. When you add wings to a cedar plank, you add another of dimension of savory, smoky flavor to the classic “wingy” scrumptiousness that is Frank's® RedHot®. These wings are absurdly easy and take only about 10 minutes to prep. You can choose to grill the wings immediately, or to let them marinate for up to 24 hours.

Wings Ingredients

  • Cedar Grilling Planks (I used 5x11" but you can use whatever size you think is appropriate!)
  • 2½ Lbs. chicken wings
  • 1 Teaspoon paprika
  • 1 Teaspoon black pepper
  • 1 Teaspoon salt
  • ½ Teaspoon cayenne pepper
  • 2 Tablespoons soy sauce
  • 2 6x12 Outdoor Gourmet Cedar Grilling Planks
  1. Soak your cedar grilling planks in water for at least 15 minutes in hot tap water.
  2. Get out your cleaver and chop up your chicken wings into three sections discard the wing tips.
  3. Combine paprika, pepper, cayenne and salt and add to wings in a large bowl, drizzle soy sauce over the top, mix and let marinate.

Buffalo Wing Sauce Ingredients

  • ½ Cup Frank's® RedHot® Buffalo Wings Sauce
  • 3 Tablespoons butter
  • 1 Tablespoon brown sugar
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon honey or agave nectar
  • ¼ Teaspoon cayenne pepper (more if you like your hot wings HOT)

Melt butter in a saucepan over low heat. Whisk in the rest of the ingredients. Remove from heat and set aside.

*Buffalo Sauce will be used for basting, and to toss the grilled wings in.

Preheat grill to medium heat (350º-375ºF). Add seasoned wings to cedar planks, add to the grill and shut the grill lid. Open the grill lid a couple of time to baste the wings with the buffalo. Grill the wings until the internal temperature reaches 160ºF or for about 20 minutes. I used my handy Thermapen for this recipe. If you have a meat thermometer use it!

Dry Rubbed and Cedar Smoked Party Wings

Instead of a sauce we used a tasty dry rub here to reduce mess and make grilling this large quantity easier. This is a great recipe for a crowd – if you’re looking to make a smaller batch try our Cherry Planked Dry Rub Chicken Wings or Cedar Planked Chicken Wings with a traditional buffalo wing sauce.

Total Time: 1 hour
Servings: 10


  • 7 – 5 x 11” Cedar Planks
  • 10 lbs. Chicken Wings
  • 1/4 cup Brown Sugar
  • 1 Tbsp. Chili Powder
  • 2 Tbsp. Granulated Garlic
  • 1/3 cup Lemon Pepper
  • 2 Tbsp. ground Black Pepper
  • 1 Tbsp. ground Cumin
  • 1 Tbsp. Dry Mustard
  • 2 Tbsp. Dry Parsley
  • 2 Tbsp. Dry Oregano

Chef's Tip

Marinating these wings overnight will allow more of the dry rub flavor to come through.

Absolutely Addictive Cauliflower Buffalo Wings

Cauliflower’s reign continues with this amazing recipe. This healthier version of the classic pub favourite is starting to pop up in restaurants all over the place. Try it and you’ll be surprised by how “meaty” cauliflower really is.

1 head of cauliflower
1/2 cup non-dairy milk
1/2 cup water
3/4 cup all-purpose flour (can substitute for gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 Tbsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 Tbsp Earth Balance buttery spread
1 cup Frank’s red hot sauce

1. Line a baking sheet with parchment paper and preheat your oven to 450°F. Wash and cut cauliflower head into small bite-sized pieces.
2. Mix all the ingredients (minus the Earth Balance and hot sauce) into a mixing bowl.
3. The batter will be thin enough that it runs off your fork and the cauliflower florets. Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl.
4. Lay florets in an even layer on the parchment lined baking sheet.
5. Bake for 25 minutes or until golden brown.
6. While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan over low heat melt Earth Balance and mix in hot sauce, bringing to a low simmer before removing from the heat.
7. Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes.

Ranch Dip Ingredients:
1 cup Wildwood zesty garlic aioli (or vegan mayo of your choice)
1/8 cup non-dairy milk
2 tsp apple cider vinegar
1 Tbsp dill
1 Tbsp parsley
1 Tbsp chives
1 tsp onion powder
1/4 tsp sea salt
1/4 tsp ground pepper

Note: If you use a regular vegan mayo you might also want to add 1 tsp of garlic powder.

1. Blend all the ingredients in a blender until smooth. Refrigerate for at least 30 mins before serving.

Tip: The wings can be made with any sauce so try it with your favourite BBQ sauce or a nice version is lemon and pepper. For a milder salt and pepper wing just toss them in salt and pepper right out of the oven — no need for the second baking…the options are endless!

See more from hot for food on their YouTube channel.

We love hot wings, but the last thing we want to do at home is to get out a deep fryer. That’s why we’re such big fans of this easy baked chicken wings recipe.

Our chicken wings recipe guarantees crispy and delicious wings. They are also perfect for serving a crowd. This simple recipe lets you make big batches of wings with little work from you.

Making chicken wings at home is so easy. Below we share how we make them, how long to bake wings so that they are crispy, as well as a simple restaurant-style buffalo sauce to coat them in. There’s also a quick recipe for our favorite blue cheese dipping sauce.

There are three things to keep in mind for making the best buffalo chicken wings:

  1. It’s up to you whether you separate the chicken wings. Some grocery stores sell them already separated into the drumstick and wingette. If the wings you buy are not, you can do it yourself. Or, leave them unseparated. The recipe will work both ways. Here’s our tutorial for how to cut a chicken wing, if you want to see how to do it.
  2. Instead of frying them, bake the chicken wings on a wire rack set inside a rimmed baking sheet. By cooking the chicken wings on a wire rack, fat drips away from the chicken wings while they bake and helps to make them extra crispy.
  3. Bake the chicken wings at a high oven temperature — we choose 400º F. The wings bake for 35 to 45 minutes. (You can bake wings at an even higher temperature, but depending on your oven, you might find the oven smokes a little).

How to Make Restaurant-Style Buffalo Wing Sauce

While the wings bake, you can make the buffalo wing sauce. It’s easy. Melt some butter in a saucepan and then stir in hot pepper sauce (we love Frank’s hot sauce). When it’s combined, season the sauce with garlic powder and salt.

Coat the crispy baked wings in the sauce and serve with celery as well as your favorite dipping sauce. We love dipping wings into a blue cheese dressing. You can see how we make it from scratch below!

Five Minute Blue Cheese Dipping Sauce

When serving chicken wings, we love having a cool creamy sauce on the side. Blue cheese and Ranch are both popular, but we always go for blue cheese. Bonus, it’s easy to make yourself.

To do it, add equal parts mayonnaise, and sour cream to a bowl then stir in lots of blue cheese, fresh parsley, and salt. The dressing is thick, creamy, and perfect with spicy buffalo chicken wings.

This makes a delicious salad dressing, too. Thin out the dip with a splash of milk or buttermilk, and then use over salad greens — here’s our blue cheese salad dressing recipe, it’s delicious!

We love chicken wings around here, if you are the same, we highly recommend taking a look at these chicken wing recipes — they both use the same method for baking the wings. Instead of buffalo sauce, we toss these baked chicken wings with a sweet chili sauce. If you don’t like wings to be spicy, try our homemade barbecue baked chicken wings. The sauce is made from scratch and so simple!

For another spin on chicken wings, try grilled wings! We have two versions on Inspired Taste: Our pho-inspired grilled chicken wings are packed with flavor thanks to ginger, garlic, and lime. We also love these lemon garlic grilled chicken wings served with parmesan cheese on top.

Here are more buffalo chicken inspired dishes:

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Whenever I think of hot wings I think of my daddy. My dad made the hottest hot wings. He was really well known for his hot wing sauce and he even made his homemade hot sauce for our local pizzeria, friends, family, even neighbors. He was super secretive about how he made his hot sauce recipe. He would mix a ton of spices for his HOT hot sauce and then place it into an unlabeled spice jar.

My father passed away when I was 18 years old and I never got the recipe, BUT thankfully, when he made his regular hot wings I did pay attention. I loved watching him put the hot wings in the fryer and hearing the sizzling sound. The house smelled horrible and my gosh when you cook with a fryer your hair really stinks, even your clothes, but by gosh I miss those days. He was very particular about the brands he used. He was picky about hot sauce brands and only used Crystal Hot Sauce. When he bought it he bought the big gallon size. Then for the butter, it was always Land O&rsquoLakes whipped butter. He mixed those two ingredients together for mild hot wings.


  1. For blue-cheese dressing
    • 1/2 cup mayonnaise
    • 1/4 cup plain yogurt
    • 2 ounces crumbled blue cheese (about 1/2 cup)
    • 4 celery ribs
    • 3 pounds chicken wings (12 to 14)
    • 2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
    • 1/4 cup unsalted butter
    • 3 to 4 tablespoons hot sauce such as Frank's or Goya
    • 1 1/2 tablespoons cider vinegar

Where do Pig Wings Come From?

The creation of the pork wing is credited to Bob File, the president of a company called Pioneer Meats, based out of Vandalia, Michigan. In a statement to Bloomberg, File stated that around 6 million pounds of pig wings are sold each year. File also pointed out that the sales of this product may not be as lucrative as chicken wing sales, but that the popularity of pig wings is increasing, and the sales could “double” next year.

While they have not yet caught the entirety of the mainstream market, you can get pork wings from your local grocery store’s butcher, with an average cost of $.75 per wing.

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