Wally Wings

Wally Wings

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Walt Shymkiw


For those that like crispy hot/sweet wings without the traditional butter/hot sauce mix.


★★★★★ 1 vote

4 (5 wings each)
1 Hr
15 Min
Deep Fry


  • 3 c
    corn starch
  • 1 c
    wheat flour
  • 1 Tbsp
    cayenne pepper
  • 1 tsp
  • 1 tsp
    garlic powder

  • 1 1/8 c
    hot sauce (prefer texas pete)
  • 2/3 c
    white sugar
  • 2 tsp
    minced garlic
  • 1 tsp
    red pepper flakes

How to Make Wally Wings


  1. Pre-heat the deep fryer to 375*. I have a large deep fryer and use about a gallon of oil. If you don't have a deep fryer, use a large pot enough to hold about 10-15 cups of vegetable oil safely.
  2. Combine all of the dry indredients in a bowl. Use a wisk to blend ingredients together
  3. In a sauce pan, put in the hot sauce, white sugar, minced garlic, and red pepper flakes. Cook and stir the sauce mixture on low heat until the mixture is very warm to the touch (5 minutes). Set asside to cool
  4. Take your wings and separate the drums from the flappers and trim off any loose skin or as much skin as you want to remove with kitchen sheers.Rinse and pat dry
  5. Put the wings in the bowl with the dry ingredients and with your hands mix the wings with the dry ingredients, shake off the excess, and put them on a wire rack to rest about 5 minutes
  6. Take the cooled sauce and put it in a bowl, preferably one with a lid or cover.
  7. Take the wings and carefully put them into the deep fryer, don't overcrowd. Cooking time varies depending if you have a deep fryer or use a pot, but you can tell the wings are done when they start to float to the top of the oil
  8. Remove and shake off the excess oil and immediately put them in the bowl with the sauce.
  9. Close the lid on the bowl and shake the sauce mixture over the wings until coated.
  10. Put them on a plate and enjoy......If you're like me, it will be with a cold one!!!

Printable Recipe Card

About Wally Wings

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American

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