Recipe: Glorious Wings

Baltimore Sun reporter

Glorious Wings

Makes: 10 servings

20 chicken wings, cut into separate pieces – discarding the wing tips is optional (but it makes it easier to cook)

4 cups vegetable oil

1 tablespoon salt

1 tablespoon pepper

1 tablespoon Old Bay seasoning

1 teaspoon chili powder

Heat oil in a large frying pan. Season wings with salt, pepper, Old Bay and chili powder. Cook wings in batches for about 10 minutes, or until the wings are fully golden brown in color.

Hot sauce

4 tablespoons olive oil

1 teaspoon butter

2 tablespoons balsamic vinegar

2 tablespoons hot sauce (any brand)

2 tablespoons ketchup

2 cloves garlic, minced

2 to 4 tablespoons red pepper flakes

2 teaspoons garlic powder

1 teaspoon salt and black pepper

1/4 cup maple syrup

Fresh cilantro

Blue cheese

In a sauce pan, heat oil and butter together. Sauté the garlic and the red pepper flakes together. Remove from the heat and add the rest of the ingredients and mix. Be careful as the other liquids may splatter in the hot oil.

For assembly of the bowl:

Pour some of the sauce on the bottom of a deep bowl (metal or glass). When the wings are cooked, remove from the oil, and instead of straining, place immediately in the bowl with the sauce. Mix the contents together. Add more sauce as desired.

Plate with a small container of blue cheese, and sprinkle some fresh cilantro leaves on top of the hot wings.

Courtesy of Father Leo Patalinghug of Mount St. Mary's Seminary in Emmittsburg. (from

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