buffalo wings

Description

add to shopping list Ingredients

chicken wingsflourpaprikacayenne peppergarlic powderhot sauce (vinegar-based)buttercanola oil

Preparation

There are (2) ways to serve Buffalo Wings: Naked or Breaded.
I
particularly like the latter as the breading makes the wings crispier
and it stays that way for a longer time whereas the naked version could
easily get soggy when coated with the sauce.

******

Making it is easy breezy:

Dredge
the wings (halved at the joint, pat-dried and seasoned with s&p),
in a mixture of flour, paprika, cayenne pepper & garlic powder.

Tip: Refrigerate the coated wings for at least half an hour prior to deep-frying. It makes the wings crispier.

 Meanwhile,
combine in a sauce pan, (1) stick unsalted butter and (1) c hot sauce
(preferable: vinegar-based) and let the mixture heat thoroughly.

Deep-fry the wings until golden and the skin crisp. Drain off excess oil on paper towels.

In a bowl toss the fried wings in the hot sauce & butter mixture until well coated.

Serve immediately!

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Reviews

1/08/13

Anika1 says:

Well I agree. You don't bread buffalo wings, but you can bake them at like 425-450 until crispy. They are just about as crispy as fried since the wings have so much fat on them already.

1/08/13

inluvwithlife says:

You never EVER bread or bake Buffalo Wings... it's a crime and they aren't Buffalo Wings if you do. (Trust me, I'm from Buffalo NY, the birthplace of buffalo wings)

1/08/13

Kuroyume says:

sweetness! i'll give them a try

1/08/13

kimmallari says:

yes Kuroyume, i think you may go ahead and bake them until crisp so they wont get soggy when tossed in the buffalo sauce

1/08/13

Kuroyume says:

Question: can you make these in an oven, or grilled, instead of deep frying them?

1/08/13

chun44u says:

aaaaaaaaaahhhhhh!!!! YUM

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