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Category: Wings
Prep Time: Cook Time: Total Time:
1/4 cup butter
1/4 cup Louisiana Hot Suace
Dash ground pepper and garlic powder
1/2 cup flour
1/4 tsp EACH paprika, cayenne pepper and salt
10 chicken wings pieces, cleaned and wiped dry
Celery sticks
Blue cheese salad dressing
Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely, an inch or so deep at least.
Combine the first 4 ingredients in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
Combine the next 4 ingredients in a small bowl. Put the wings in a large bowl and sprinkle the flour mixture over them, coating them evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot and fry 10-15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don’t let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce mixture and stir, coating the wings evenly. Serve with celery sticks and dressing.
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BUFFALO WINGS II
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Category: Wings
Prep Time: Cook Time: Total Time:
1/4 cup butter
1/4 cup Louisiana Hot Suace
Dash ground pepper and garlic powder
1/2 cup flour
1/4 tsp EACH paprika, cayenne pepper and salt
10 chicken wings pieces, cleaned and wiped dry
Celery sticks
Blue cheese salad dressing
Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely, an inch or so deep at least.
Combine the first 4 ingredients in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
Combine the next 4 ingredients in a small bowl. Put the wings in a large bowl and sprinkle the flour mixture over them, coating them evenly. Put the wings in the refrigerator 60-90 minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot and fry 10-15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don’t let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce mixture and stir, coating the wings evenly. Serve with celery sticks and dressing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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