Search thousands of recipes reviewed by home cooks like you.

Lubed-Up Hot Wings

Lubed-Up Hot Wings

  • Prep

  • Cook

  • Ready In

Chip Homer

A Pittsburgh favorite! Classic hot wings with a sweet and spicy kick. Serve with bleu cheese or ranch dressing.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet


  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture.
  3. Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels.
  4. Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper.
  5. While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce.
  6. Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.
Rate recipe

Your rating




I found these to be very good. The texture & flavor of the wing after deep-frying were spot on. I wasn't quite sure what was meant on the cereal & brown sugar thing, so I just used Cap'n Crunch. The sauce: I tasted it after mixing & was a little sweet , so I added more hot sauce to balance it out (just my preference). I also baked once as directed & then poured more sauce on them & baked again for 10 more minutes. These are quite messy, so you will need a wet finger towel at the table. You also need more oil for frying them.


First, no true Pittsburgher would ever coat their wings before cooking. This is a direct statement from a born-and-raised Pittsburgher and a connoisseur of both wings and Cap'n Crunch! Second, no true Pittsburgher would do anything but fry their wings. Dedicated wing aficionados would load up their turkey fryer with three gallons of peanut oil (doesn't easily burn or break down in high heat) and cook (425 degrees), then eat (using all available digits) their wings two dozen--full wings, tipped = 4 dozen sections--at a time. So...on to the sauce: It can be poured directly onto the wings and tossed, but then eaten immediately. Preferably, a wing should be eaten within 30-45 seconds of being dipped into the sauce. That preserves the crispiness of the skin--essential to a good wing. Sauce can not be poured over the wings, then neglected; it would soak into the skin, leaving it soggy, gummy, or loose like foreskin. One might as well go to TGIFs or Applebee's and purchase their pseudo-wings or buy a bag of Foster Farms frozen, prepared wings and heat them in the oven--same results. As for the taste: thankfully, this sauce was worthy of an extra star; it was a novel, but tasty change from traditional wing sauce (as originated in Buffalo). I've had similar sauces on ribs, so I thought I'd give it a try. If it was original, I might have even given this a three-star rating. P.S.--if the sauce isn't all over your face, you aren't eating them correctly or in the right proportions.