Catalina Wings
A long, long time ago I used to make wings similar to these piquant Catalina Wings. I was in college and had a summer job cooking at a golf and country club. The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course. It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.
Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat. The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot. We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice. It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived. Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky. You’ll love them!Â
Recipe source for Catalina Wings: Â Compelled To Cook
- 1/2 cup canola or vegetable oil
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 2 tsp Worcestershire sauce
- 3/4 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 pounds chicken wings 25-30 wings
- 1/4 cup Franks Red Hot sauce
- 1/2 cup Catalina Dressing
- as needed canola or peanut oil for frying
- Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
- In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
- Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
- Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
- Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.
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