Buffalo Chicken Wings

Ingredients:

  • Vegetable oil for frying
  • ¼ cup butter
  • ¼ cup hot sauce
  • Dash of ground pepper
  • Dash of garlic powder
  • ½ cup all-purpose flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 10 chicken wings

Directions

Heat oil in a deep fryer to 375° F. You want just enough oil to cover the wings entirely — an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60-90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10-15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake.

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