Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Smoke | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pounds chicken wings cut up, washed thoroughly wing tips removed
- 1 large bottle hot sauce
- 1 cube butter
- 2 tablespoons smoke hickory flavor
- 1 tablespoon Worcestershire sauce
- 1-1/4 teaspoons horseradish
- 1-1/4 teaspoons crushed garlic
- 1/4-teaspoon salt
- 1/4-teaspoon pepper
- 3 cups oil
Directions
After cutting up chicken and washing, make sure chicken is dried off before deep-frying.
Also, season the parts with a little season salt before deep-frying.
Fry chicken parts for about 10 minutes per batch or golden brown.
After you've cooked all of them, dry off all oil from cooking.
Sauce: Mix the hot sauce with melted butter, salt and pepper, Worcestershire, smoke and crushed garlic in a saucepan until ingredients are mixed well; over low heat.
Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan.
Any left over sauce can be poured over wings.
Bake in oven at 350 for 45 minutes.
Cover with foil when baking.