Christy's Crispy Buffalo Wings

Christy Lowrance


There's nothing worse than a soggy hot wing. These wings are cripsy and stay that way.

Hope you like them!

pinch tips: How to Brown Chicken




Makes @24


25 Min


1 Hr


1 stick
real butter
1 pkg
large whole chicken wings (family size)
1 tsp
minced garlic
1 c
frank's hot sauce
1 1/2 c
all purpose flour
2 Tbsp
corn starch
2 Tbsp
cayenne pepper
1 Tbsp
ground black pepper
1 Tbsp
kosher salt
vegetable oil to fill large sauce pan half full.

Directions Step-By-Step

With kitchen scissors, cut wing tips off and discard. Then cut drummie from wing. Rinse and pat dry. Sprinkle with kosher salt, making sure to cover entire wing pieces. Set aside.
Mix together, salt, pepper, cayenne pepper, flour and cornstarch in a large ziploc baggie. Place wings in baggie and shake until thoroughly coated. Place in refrigerator for 3 hours (this is an important step).
Heat oil on medium high heat and fry wings @15 minutes -- they will float on top and will brown. Remove wings and place on paper towels and continue cooking until all wings are done.
In a small saucepan, heat hot sauce, butter and garlic. Once all wings are done, dip each wing into the sauce and serve!

About this Recipe

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