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Colette & Cassi's Country Kitchen!

HOT WINGS

• 5 pounds chicken wings
  
• 2 cups whole-wheat flour
  
• 1 cup all purpose flour
  
• 2-1/2 teaspoons salt
  
• 1 teaspoon paprika
  
• 1/4 teaspoon cayenne pepper
  
• 2 quarts canola oil

In a large mixing bowl, mix together flours, salt, paprika and cayenne pepper. Cut each chicken wing at the joint to create two parts: a drumette and a flapper. Wash and drain chicken wings, then pat dry with paper towels. Coat chicken wings in flour mixture and refrigerate for 90 minutes. Heat the oil in a large pot to 375 F. Place chicken wings in hot oil (do not crowd). Fry until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Wing Sauce (below) and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately.

HOT WING SAUCE

• 1-1/2 cups (3 sticks) butter (softened)
  
• 1/2 cup plus 2 tablespoons Tabasco sauce
  
• 3 tablespoons brown sugar
  
• 3/4 teaspoon paprika
  
• 3/4 teaspoon salt
  
• 1 tablespoon balsamic vinegar
  
• 3/8 teaspoon cayenne pepper
  
• 2 tablespoons chili sauce

Mix all ingredients together.

HOT WING DIPPING SAUCE

• 8 ounces Tabasco sauce
  
• 3 tablespoons brown sugar
  
• 2 tablespoons ketchup

Mix all ingredients together in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring frequently. When sauce has simmered and completely blended, pour in a small serving bowl and let cool before serving.