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Buffalo Chicken Wings

Here’s What You Need: 

Breading Mix
1/4 teaspoon garlic powder
2/3 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
20 pieces chicken wings, thawed
canola oil for deep frying

Sauce
1/2 cup butter (1 stick)
2/3 cup Frank’s Red Hot Cayenne Sauce
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

Sides
blue cheese dressing
celery sticks
carrot sticks

Here’s How: 

In a small bowl combine and sift together the flour, paprika, cayenne pepper and salt.  Dry the wings using a paper towels. Put the wings in a large bowl and sprinkle the flour mixture, coating each wing evenly. Cover the wings with plastic wrap and refrigerate for at least 1 hour  but not more than 3 hours. This process will help the breading to stick to the wings when fried.

Heat oil in a deep fryer to 375F. Just enough oil to cover the wings entirely.

In a small saucepan combine the butter, hot sauce, pepper and garlic powder. Heat until the butter is melted and the ingredients are well-blended.  Set aside.

Put all the wings into the hot oil and fry them for 12-15 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 for too long. It is perfect to serve the wings hot.

Using a large container with lid, Put all the wings inside the container, add the sauce, put the lid back on and shake until wings are completely covered with sauce.

Transfer into a serving platter and serve with blue cheese dressing, celery sticks and carrots on the side.

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