Ingredients
20 whole chicken wings (4 pounds)2 cups whole wheat flour1 cup all-purpose flour1 teaspoon salt1 teaspoon paprika1/4 teaspoon cayenne pepperOil for deep-fat fryingSAUCE:1-1/2 cups butter, cubed1/3 cup hot pepper sauce3 tablespoons brown sugar2 tablespoons chili sauce2 tablespoons honey1 tablespoon balsamic vinegar3/4 teaspoon salt3/4 teaspoon paprika1/4 to 1/2 teaspoon cayenne pepper
Preparation
Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flours, salt, paprika and cayenne. Add wings, a few at a time, and shake to coat.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry six to eight wings at a time for 3-4 minutes on each side or until juices run clear, adding more oil as necessary. Drain on paper towels. Transfer wings to a large bowl and keep warm.
In a large saucepan, combine the sauce ingredients. Cook and stir over medium heat for 10 minutes or until butter is melted. Pour over chicken wings and toss to coat. Serve immediately.
