Authentic Buffalo Wings

dana smith

By
@danas



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Ingredients

2 lb
separated chicken wings
2 c
all purpose flour
2 Tbsp
salt
2 Tbsp
black pepper
1 Tbsp
cayenne pepper
canola oil
1 c
real butter, lightly salted
2 c
hot sauce

Directions Step-By-Step

1
Mix the flour, salt, pepper and cayenne in a large bowl. Run a whisk through the mixture to make it light and fluffy.
2
Take the wings and dredge them through the flour mixture.
3
Set dredged wings aside as you finish dredging all pieces.
4
When you see moisture seeping through the breading, dredge them again.
5
Heat the cooking oil to 350 degrees in a large cast iron fryer. You will want enough oil to have the wings completely submerge when you place them in the oil.
6
Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180.
7
Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
8
Mix 2 sticks of melted butter with 2 cups of hot sauce.
9
Heat the mixture to a slow simmer. Put your wings in a few at a time, and coat well with the hot sauce mixture.
10
Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks. ENJOY!

About this Recipe

Course/Dish: Poultry Appetizers
Other Tag: Quick & Easy