This Carolina Red Sauce Hot Wings recipe has been a staple in my kitchen for over a decade, dating back to my early cooking days. It's my go-to almost every time I make wings at home, proving its staying power over the years. Combining the best of classic buffalo wings, and a bold and tangy vinegar-based North Carolina barbecue sauce, this recipe delivers crispy-crunchy-spicy hot wing perfection!
Traditionally, buffalo wings are fried and then tossed in a mix of hot sauce and butter, creating that perfect balance of heat and smooth richness. Years ago, while making smoking some pulled-pork barbecue, I realized that North Carolina Red barbecue sauce is vinegar-based-just like most hot sauces. That got me thinking: why not turn it into a hot wing sauce?
By adding butter and an extra dash of cayenne pepper to North Carolina Red barbecue sauce, I created the ideal wing sauce-spicy, sweet, tangy, and perfectly balanced. Even my wife, who has never been a "wing person," was won over by this recipe. That's a solid endorsement in my book! I'm so excited to share it with you, so let's dig in!
Ingredients
Carolina Red Wing Sauce
As mentioned above, this sauce recipe was inspired by vinegar-based North Carolina Barbecue sauces. This sauce is slightly spicy and tangy, yet a hint of sweetness from ketchup and sugar provides balance.
- Apple Cider Vinegar
- Unsalted Butter
- Ketchup
- Granulated Garlic
- Tabasco (or other hot sauce to your liking - Tabasco adds an extra vinegar-y punch that I recommend!)
- Granulated Sugar
- Cayenne
- Kosher Salt
- Fresh Cracked Black Pepper
This is definitely not your typical wing sauce; however, it still has everything you could want! The fun part about this is that you can customize your spice level by adding more cayenne or hot sauce to your taste! Any way that you make it, it will be sure to keep you coming back for more.
Chicken Wings
For the chicken wings, all you need are the chicken wings, some kosher salt, wing sauce, and oil for frying!
As far as salting goes, I have done numerous tests with dry brining the wings the night before, salting them right before frying, and salting them an hour before. I have found that the best method is to salt the chicken an hour before frying. This gives the salt enough time to completely dissolve and season the skins, and you don't need to do an overnight rest. The wings get so crispy in the fryer that you don't really see much benefit from the extra dryness that an overnight dry brine yields.
Preheat your frying oil to 350 to 375°F, and fry in batches for 12 to 15 minutes until golden brown and crispy. Remove the wings from the fryer and immediately toss in the wing sauce to evenly coat. I like to strain off some of the extra sauce before plating. Serve with a side of blue cheese or ranch dressing and celery and carrot sticks to complete the whole hot wing experience at home!
Serving Suggestions
Here are a few of my side dishes and entertaining recipes that pair really well with these hot wings!
- Crunchy Pepper Slaw is a light and refreshing family favorite recipe that is perfect for just about any cookout!
- Diner Inspired Macaroni and Cheese is another classic that you don't want to miss.
- This recipe for Easy Spinach Artichoke Dip is another winner for parties and gatherings!
Did you make this this recipe for
Carolina Red Sauce Hot Wings?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Carolina Red Sauce Hot Wings
Equipment
- Medium Mixing Bowl
- Large Mixing Bowl To toss the wings and sauce
- Dutch Oven, Large Pot, or Fryer
- Kitchen Tongs
Ingredients
Chicken Wings
- 2 - 3 Lbs. Chicken Wings Whole or split into flats and drumettes (if desired)
- ½ teaspoon Kosher Salt Per Pound of Meat Applied at least 1 hour prior to cooking
- 48 oz. Peanut Oil For Frying
Carolina Red Wing Sauce
- ¾ Cup Cider Vinegar
- 4 Tablespoons Unsalted Butter
- ½ Cup Ketchup
- 2 teaspoon Tabasco Or hot sauce of your choosing.
- 2 teaspoon Granulated Sugar
- ½ teaspoon Granulated Garlic
- ⅛ teaspoon Cayenne
- 1 teaspoon Kosher Salt
Instructions
Prepare Chicken Wings
- At least one hour prior to cooking, trim the tips off the wings, and split into flats and drumettes (if desired).
- Apply ½ teaspoon kosher salt per pound of meat over all of the chicken wings and rest uncovered in the fridge for at least one hour, up to overnight.
Carolina Red Wing Sauce
- While chicken rests, add all of the wing sauce ingredients to a medium saucepan over medium high heat, stirring frequently until boiling.
- Reduce heat to medium low and simmer for 2 - 3 minutes. Remove from heat and allow to cool for several minutes. Cover and reserve for later steps.
Frying
- Remove wings from the fridge and pat dry with a paper towel and add the wing sauce to a large mixing bowl.
- Preheat frying oil in a large Dutch Oven, heavy bottom pot, or fryer to 350 - 375°F.
- Working in batches, gently lower half of wings into the hot oil with tongs to avoid splashing, and fry until golden-brown and crispy, approximately 12 - 15 minutes for each batch. Adjust the heat as needed during cooking to maintain a minimum oil temperature of 350°F.
- Remove the first batch of wings from the hot oil and toss in the wing sauce to evenly coat. Repeat with the remaining wings and serve warm.
truthworldwide says
Absolutely loved this recipe. As a Buffalo native (all hail the mighty chicken wing) living in NC, this provided a touch of home mixed with a bit of local flavor. I'll make these again.