If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe was invented in a suburb of Buffalo, NY about 35 years ago, just before Anchor Bar chicken wings hit the national stage. One of my 16-year-old classmates had dated a nephew of Frank and Theresa, the inventor of spicy fried wings, and he let slip that the secret ingredient was cloves. My friend and I spent the rest of the summer of 1972 frying wings and experimenting with ketchup, tabasco, vinegar and cloves in her mother's kitchen. These are a slightly more caramelized and vinegary version. —MarthaLynn
Makes 20 wings
- 1 quart vegetable oil
- 2 pounds chicken wings
- 1/2 cup ketchup
- 3 tablespoons butter
- 1/2 cup white vinegar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon ground cloves
- 2 dashes tabasco
- Wash chicken wings, cut in two pieces at drumette, and pat dry with paper towel.
- Heat vegetable oil in a heavy 8-quart pot or fryer until a bread cube dropped in the oil quickly browns.
- Carefully place the wings in the hot oil.
- While the wings are frying, melt butter in a large saucepan.
- Add the remaining ingredients and stir over low heat until blended. Add extra tabasco to taste.
- When the wings are thoroughly browned and appear crispy at the edges, lift them out of the oil with a slotted spoon, carefully strain the excess oil, and add the wings to the sauce.
- Turn up the heat on the sauce and stir the wings until they are coated.
- Immediately place on a platter and serve with blue cheese and crisp celery spears.
- This recipe was entered in the contest for Your Best Chicken Wings