Ingredients:
- 2 lbs buffalo wings
- 1/2 cup flour
- 1/4 tsp cayenne pepper
- 1/8 tsp garlic powder
- 1/4 tsp paprika
- 1/2 cup butter
- 1 cup hot pepper sauce
- 2 cups vegetable oil
Directions:
- Remove the tips of wings and cut at the joint to separate drum from flat part. Rinse under cold water and pat dry.
- In a bowl, season flour with garlic powder, paprika and cayenne pepper. Dredge chicken wings in flour mixture to fully coat.
- In a skillet, heat vegetable oil and deep-fry wings for about 10 minutes or until golden brown and juices run clear. Remove from pan and drain on paper towels.
- While chicken wings are frying, melt butter in a saucepan and add hot pepper sauce. Stir to combine and simmer, stirring occasionally, for about 2 to 3 minutes.
- Dip fried wings in sauce to fully coat. Serve with blue cheese dressing and celery sticks.
Notes:
I made these last night to try something new for a "finger food" to bring for our March Madness kickoff party. I really liked this recipe because even though it is still breaded and deep fried, I felt like it wasn't very heavy. (I usually HATE deep fried anything). I think it wasn't heavy because you don't use any egg or milk to get more flour to stick. Still pretty fatty, but not as heavy. Jeff was a big fan too. Then I served it with the traditional celery and carrot slices, and blue cheese. I still have to post Jeff's specialty too!
- Picture and Recipe from http://www.onionringsandthings.com/2012/11/buffalo-wings/
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