RD’s Wicked Wings

RD’s Wicked Wings

I really don’t buy a lot of meat from the grocery store these days, with living in the middle of the woods surrounded by lakes and rivers.  There’s food all over the place where I live… so, yes, I hunt and catch a lot of my food and I raise my own chickens for the meat and for eggs.  But, there is one food I do buy from the store and that is chicken wings!   I’d need to butcher 5 live chickens just to get a feed of 20 wings (2 wingettes and 2 drumettes from each bird.)  So, I buy them… and I just love eating those damn things and it’s nearly impossible to not have “just one more.”

My friends say I make “wicked wings” but really, I don’t a whole lot that other people don’t… nothing totally original.  But, if you’ve never made your own wings before and you’re getting tired of paying top dollar for bar and restaurant wings (or those terrible breaded ones that come in a box), give this a try.  It’s easy as hell.   And, I’ll give you a few options for flavours because not everyone likes “suicide wings.”  Those are the ones that make you spring out of bed at 3 am and run to the can so you don’t actually shit the bed.

First, once you’ve unwrapped your wings, wash them thoroughly in cold water.  Let’s get rid of any weird “chicken juice” that might not be the greatest thing ever.   I normally buy wings that are already cut into equal parts of “wingettes and drumettes,” as they’re called, with the tips removed.  There’s not much meat if any on those.  If you buy wings still intact, cut them up but avoid cutting through the bone.  Find the right spot so you’re cutting mostly through cartilage.  The cut that you make to separate the wingette and drumette will be on a sharp angle, at least 45 degrees or so.

Personally, I prefer to deep fry my wings, so that’s what we’ll go with here.  Roasting them in the oven works well too, but they take a while and they’ll shrink a lot.  (This is one reason why restaurants usually deep fry them – they “look bigger.”)  And, you can BBQ them, but they’ll probably stick to your grill and the flame ups will be a pain in the ass.  So, trust me, get out the Canola oil.

Canola oil is a good choice because it can handle the heat well and won’t affect the flavour of your food.  Deep fry the wings at about 350 degrees F (the normal deep frying temperature) for probably about 6 or 7 minutes.  Just check them… but, don’t cook the hell out of them.  Remove them from the hot oil and let them rest on some kitchen towel.

Now, for the flavours – let’s start with the hot stuff because that’s by far the most popular.  You could simply remove them from the hot oil and pour your favour hot sauce on them and pound ‘em down.  But, I like to really build the flavours, and we’ll do this in a frying pan which really helps the flavours to become part of the wing.  Also, you can make them as crispy as you like this way.

Hot Sauce for 20 Wings: (You’ll have to adjust all of this to your own level of “heat!”)  And, there is nothing wrong with using your favourite hot sauce… I sometimes use Frank’s Red Hot and it’s a good product.  If you live in Canada, the President’s Choice brand is half the price of Frank’s and just as good in my opinion.   I honestly can’t tell the difference… either can my friends.  Shhhhhhhhhhhhhhhhhhhh…


  • 1 – 13 ounce can of crushed tomatoes
  • 2 tablespoons of ketchup
  • 5 or 6 chopped and diced jalapeno peppers, fresh or in a jar
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of chilli powder or Cajun seasoning
  • 1 teaspoon of garlic powder
  • 1 teaspoon of crushed chilli flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 4 tablespoons white vinegar
  • 2 teaspoons brown sugar

Add the ingredients to a small bowl and whisk until well blended.  You could use a small electric emersion blender if you like.

Then, cook the sauce for about ten minutes at medium – low heat until well blended.

Back to the wings:

Preheat a frying pan on medium heat, add wings.  Then add “some” ground cayenne pepper… depends on how hot you like it.  Go easy at first… remember my notes above about “3 am.”

Add some of the sauce (or all if you want to, it’s your meal!)  to the pan and mix well with the wings.

Add a couple tablespoons of butter to the pan and mix well.

Cook for just a few minutes or so, until you get the crispness (or not) that you want.

That’s it!

Lemon Flavour for 20 Wings: (You can do all of this in the frying pan… same thing as above… deep fry the wings first, then transfer them to a pan.)


  • 1/4 cup of lemon juice
  • 2 teaspoons of lemon pepper or lemon herb mix
  • 2 tablespoons of freshly chopped dill (You can use dry dill, but it doesn’t have a lot of flavour)
  • 1 teaspoon of garlic powder or granulated garlic, or freshly chopped garlic
  • 1 tablespoon of brown sugar
  • a pinch of salt & pepper

Cook the whole works together with the wings in the pan, but keep watching them.  The lemon juice will caramelize quickly and burn.  I leave mine in until I’m just starting to see the odd little burned bits here and there.  You’ll see what I mean.

Garlic and Sage Flavour for 20 wings:

Not everyone likes hot sauce or lemon… so, here’ something different and so easy.  After your wings are out of the deep fryer, put them in a frying pan just like we did above.  Then, just add some finely minced garlic and dry ground sage, salt and pepper… and a little butter if they get dried out.

Quick Veggie Dip

If you serve your wings with celery and carrot sticks, combine equal parts of sour cream and mayo with “some” dill, lemon pepper and chives… salt & pepper.  Done.


“Pound ‘er down!”

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