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Old 03-24-2006, 09:45 AM   #1
lowcarbredhead
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Sweet and Spicy Wings

I don't know who to credit for this recipe as I must have looked at twenty threads yesterday to try and find something new to do with wings. I made these last night and I LOVE THEM. Much better than buffalo wings. They're the best wings I've ever eaten.

1/2 cup Franks Hot Sauce
1/3 cup Guldens Spicy Brown Mustard
1/3 cup Granular Splenda

Fry wings in deep fryer until brown and crispy. Toss the cooked wings in the above sauce until generously coated.


Would the person who originally posted this please take a bow?
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Old 03-24-2006, 10:23 AM   #2
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I am going to make these this weekend. They sound really good!
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Old 03-24-2006, 11:46 AM   #3
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About how many wings can you do with that amount of sauce and how many servings would it make? I've never eaten hot wings, but that sauce sounds interesting.
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Old 03-24-2006, 01:42 PM   #4
lowcarbredhead
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I did a dozen wings and there was a little sauce left in the bowl.
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Old 03-24-2006, 05:31 PM   #5
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I think this would be good on chicken legs.
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Old 03-24-2006, 05:33 PM   #6
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Is hot wing sauce always added after the chicken is cooked or could it be used like a marinade?
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Old 03-25-2006, 09:40 AM   #7
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I don't see why you couldn't marinade them before hand, but for the flavor to be strong enough, I'd toss them afterward as well. I always bake mine for about 10 minutes after I toss them in the sauce to get them crispy again. Can't stand soggy wings!
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Old 04-06-2006, 02:56 PM   #8
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I must agree

Quote:
Originally Posted by lowcarbredhead
I don't know who to credit for this recipe as I must have looked at twenty threads yesterday to try and find something new to do with wings. I made these last night and I LOVE THEM. Much better than buffalo wings. They're the best wings I've ever eaten.

1/2 cup Franks Hot Sauce
1/3 cup Guldens Spicy Brown Mustard
1/3 cup Granular Splenda

Fry wings in deep fryer until brown and crispy. Toss the cooked wings in the above sauce until generously coated.


Would the person who originally posted this please take a bow?

OMG you weren't kidding these are absolutely wonderful!!! Just wonderful. I will never eat just hot wings again, I love the zest this recipe gives them, spicy but not too spicy. Sweet, but not too sweet. Now if I could figure out a way to make LC sesame wings I'd be in heaven.
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Old 04-06-2006, 04:31 PM   #9
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Franks Hot Sauce? Any more info on that?
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Old 04-06-2006, 04:32 PM   #10
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fantastic

These wings were great. I also put them in the oven after dipping just to keep it a little drier and crispy.
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Old 04-06-2006, 05:29 PM   #11
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Quote:
Originally Posted by bprieto
Franks Hot Sauce? Any more info on that?
Franks Red Hot should be available in any grocery store... it's pretty much a mainstay of hot sauces. Look near the Tabasco sauce.
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Old 04-06-2006, 08:00 PM   #12
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I don't have a deep fryer, but would love to try these. Do you think they would get crispy enough by doing them in the oven at a high heat, then take them out and dip into the sauce, and then put back in the oven? If you don't think this would work, I'll buy the deep fryer.
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Old 04-06-2006, 08:46 PM   #13
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Great recipe--My kids loved thought so too!!! My middle hates anything that is lowcarb. I will be making these again.
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Old 04-07-2006, 06:53 AM   #14
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Quote:
Originally Posted by sligh
Do you think they would get crispy enough by doing them in the oven at a high heat, then take them out and dip into the sauce, and then put back in the oven?
I almost always do wings in the oven rather than the deep fryer... if you bake them long enough, they get plenty crispy. I usally bake till the top is getting crusty, flip over and bake until the bottom gets crispy, then take out and toss in my sauce. I don't usually even put them back in the oven after saucing.

Deep fryers are fun, though, if you ever do want to pick one up. I just hate lugging it out!
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Old 04-07-2006, 07:23 AM   #15
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Oh these sound good! I don't fry wings (too messy for me) but will bake some and try this. I love sweet and spicy/salty anything

Wonder if I could sub Fiberfit for the Splenda, as I'm out of splenda. LindaSue?

Last edited by 24Fan; 04-07-2006 at 07:25 AM..
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Old 04-07-2006, 07:37 AM   #16
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Quote:
Originally Posted by 24Fan
Oh these sound good! I don't fry wings (too messy for me) but will bake some and try this. I love sweet and spicy/salty anything

Wonder if I could sub Fiberfit for the Splenda, as I'm out of splenda. LindaSue?
I think it would work just fine. You'd only need 2 teaspoons of Fiberfit.
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Old 04-07-2006, 08:53 AM   #17
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Baking long enough would make it crispy. Also, when I made them I used just a regular pan on the stove with oil. You just have to turn them over once one side is done.
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Old 04-07-2006, 11:13 AM   #18
lowcarbredhead
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I'm addicted to these. I tried making them with Frank's Chili Lime instead of regular Frank's and they had even more of a kick!
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Old 04-07-2006, 03:36 PM   #19
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Can someone tell me if Dijon mustard would taste the same as the spicy brown? I have never tried the brown kind and all I have on hand is Dijon. Do ya think it would be as good?????? I just now popped my wings into the oven so hoping a response will come soon before they finish baking or else I will just have to eat em' the old way with Frank's!!
Thanks!
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Old 04-07-2006, 04:55 PM   #20
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Dijon doesnt taste quite the same...
I made baked chicken tenders tonight that I coated with this sauce before baking, and basted a couple of times during. They were to die for! I had them with a side of broccoli/caulifower salad made with bacon, a little shredded cheddar, and a dressing of mayo/vinegar/splenda. I usually add sunflower seeds and raisins, but no raisins on this woe, and Im too afraid to add nuts/seeds to my diet yet.
Thanks for this idea!
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Old 04-08-2006, 08:04 AM   #21
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These sound great..and I would coat and bake at 400 until done and crispy..I'm rather scared of 1/2 cup of the Hot Sauce..eeek...
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Old 04-09-2006, 09:35 AM   #22
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Quote:
Originally Posted by lowcarbredhead
I'm addicted to these. I tried making them with Frank's Chili Lime instead of regular Frank's and they had even more of a kick!
Franks Chile Lime, that sounds awesome, but i have never seen it.
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Old 04-09-2006, 09:50 AM   #23
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When I make wings I bake them until done in then I put them in the crock pot with the hot sauce for a few hours. This just insures me that they are completely done and then put them back in the oven to crisp them up again(about 10-15min.) after spooning sauce back over the top. They are always really good.

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Old 04-09-2006, 09:59 AM   #24
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I will be making these this evening! I'll post back on how they come out!
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Old 04-11-2006, 02:58 PM   #25
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They are delicious! I'm a total wing junkie, and I'll make these again and again. I used the Chile and Lime Franks, and I broiled them after coating them generously so the sauce would set. Awesome!
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Old 04-12-2006, 07:43 PM   #26
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Old 04-16-2006, 05:22 PM   #27
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This is a great sauce! I smoked some chicken, ribs and pork roasts this weekend and it made a wonderful BBQ sauce. Not for the faint of heart, but it is really good if you like it hot. Thanks so much for the recipe.
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Old 04-19-2006, 11:56 AM   #28
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[COLOR=Red]do you heat the sauce or toss the cooked wing in the sauce at room temp?[/COLOR]

[COLOR=Red]Nevermind...I just nuked the sauce while the wings cooked and they came out fabulous!!![/COLOR]

Last edited by LowCarbInFL; 04-19-2006 at 12:26 PM..
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Old 04-19-2006, 01:41 PM   #29
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No need to cook sauce. Just dump hot wings into sauce and shake around to coat.
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Old 04-19-2006, 05:27 PM   #30
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I don't know much about wings, so this may sound dumb: is there a less spicy version of this? I remember liking honey garlic wings, but how would I make them low carb?
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