Carolina Red Sauce Hot Wings

5 from 1 vote

This recipe for Carolina Red Sauce Hot Wings is a combination of classic Buffalo wings with a deliciously tangy North Carolina twist!

Prep Time10

Cook Time30

Resting Time1

Total Time1 40

Course: Appetizer, Main Course

Cuisine: American

Servings: Wings

Calories: 162kcal

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

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.

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.

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.

Serve with blue cheese dressing, ranch dressing, carrot sticks and celery sticks for the complete hot wing experience at home!