“Trashed” Wings

June 11, 2024

 

 

"Trashed" Wings

"Trashed Wings" originated in St. Louis, MO and I had them for the first time last summer. Made them at home less than a week after that and now they are a semi regular menu item around our house. They are easy to make, here is how you do it! Note: They are called "trashed" wings bc your oil will be trashed after making them due to cooking the already dipped in buffalo sauce.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Main Course, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 30 wings

Ingredients

  • 30 wings
  • peanut oil for frying
  • All purpose seasoning
  • Franks Wing Sauce or preferred brand

Instructions

  • Begin by salting wings and letting them sit while warming oil.
  • You can separate them and remove the tips or leave them whole.
  • Once oil is heated to 350 degrees, carefully cook in small batches for 3-4 minutes and remove to an aluminum pan.
  • Pour wing sauce all over partially cooked wings and let them sit in sauce while getting oil temp up to around 360 degrees.
  • Once again, cook in small batches until internal temp of wings reaches around 180 degrees.
  • Remove to a cooling rack and immediately season with all purpose seasoning.
  • Enjoy!

Video

Notes

These aren't something that you quickly cook,  but they sure are delicious!  Give them a shot and let me know what you think!

5 Comments

  1. Jack Milinovich

    5 stars
    Looks great …can’t wait to try this!

    Reply
  2. Barbara Sanders

    5 stars
    I gave it 5 Stars but they are MUCH EASIER if you buy the already seasoned ones at WF’S. 400 degrees & keep them turned😋.

    Reply
  3. James Keats

    I would definitely cook them. They look awesome. Be great for the hockey game.

    Reply
  4. Kenda Horan

    These are so good. I toss some Franks Hot sauce, Butter and Honey together and pour over them before serving. Making them extra messy.
    Use Blue Cheese dressing or Ranch.
    My 4 adult boys and husband always ask for them.

    Reply
  5. Mark Finckbone

    These sound awesome! Can’t wait to try this recipe out!

    Reply

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