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Bad To the Boneworld Hot Wings

Updated on September 11, 2014
Bad to the Boneworld Hot Wings
Bad to the Boneworld Hot Wings

I don't really do much cooking, and I certainly don't feel like an expert in the kitchen. My family and I order out for something at least once a week. The thing is, that can get a little pricey for anyone. So, this all started because I love hot wings. Pizza and hot wings is a big one for us, but we needed a better solution than shelling out the money. I had an idea.

I'd make my own!

I spent a good bit of time researching this recipe, and refining it over time, until now, I feel I've gotten it down to a science. They are good. Really good. The flavor is always just like when I order them, so that's what I'm looking for. I'm not going to vouch for the heat factor, because overall, I know there are those that are way hotter, and there are those that are much more mild. Some nights they come out blazing hot, and others they just have a bit of a tingle. But the flavor has always been there. It's really in the sauce.

The thing with these is, it's easy. If I can do it, anyone can.

So, here they are. Bad to the Boneworld HOT WINGS!!!

Cook Time

Prep Time: 15 minutes

Total Time: 10-12 minutes per batch

Serves: 2-3


  • Bag of chicken wings (20-30)
  • 12 oz. bottle of your favorite hot sauce
  • 1/4 -cup of butter
  • Vegetable oil
  • 4 -cloves of garlic, minced
  • Pinch of salt
All You Need For the Wings
All You Need For the Wings


  1. Fill a deep bottomed pot with vegetable oil, until it's at least one-inch full. Heat it on the stove until it's about 400-degrees F, or until the oil is bubbling just a little.
  2. In a small saucepan, melt butter over low heat, with the minced garlic. Stir the garlic and butter together.
  3. Stir hot sauce in with butter and garlic, along with a pinch of salt. Stir until it's warm, and then transfer it to a bowl that can be used for dipping in the wings.
  4. Once the oil is the correct temperature, drop in the wings, a few at a time, with a slotted spoon. Leave them in the oil for about 10-12 minutes each.
  5. Pull the wings out with the slotted spoon, and shake off as much oil as you can. It will prevent the hot sauce from sticking to the chicken. Then toss them into the sauce. Shuffle the wings around in the bowl for a while until they are completely coated with sauce. If you want extra hot wings, let them sit in the bowl for a while.
  6. Use tongs to pull them from the sauce and right on a plate for eating.
  7. Enjoy, and don't get burned!
Hot Wings Close Up
Hot Wings Close Up

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Granite Ware 6133-1 12-Quart Stock Pot
Granite Ware 6133-1 12-Quart Stock Pot

This is one big pot, made for chili, so I know it can handle my hot wing recipe. It's plenty deep, with strong handles, which is what you need.


What do you think? Can you handle it?

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    • boneworld profile image

      Jackson Thom 3 years ago from West of Left South Lucky

      @Kailua-KonaGirl: Sounds like you know your wings! That sounds great!

    • boneworld profile image

      Jackson Thom 3 years ago from West of Left South Lucky

      @vineliner57: Baking is great, too!

    • vineliner57 profile image

      Hal Gall 3 years ago from Bloomington, IN

      Look good to me. I prefer baking them, though!

    • Kailua-KonaGirl profile image

      June Parker 3 years ago from New York

      Bravo! I use to make hot wings this way when I worked in a bar in Arizona many moons ago and they are really good. Just as good as the buffalo hot wings from the original bar in Buffalo, New York.

      These days I bake the wings instead of frying, but I still use the same "shake in a covered bowl" with the melted butter, garlic and Frank's Buffalo Wing Sauce. Sometimes I change the recipe, but everyone really likes the basic sauce.