Christy's Crispy Buffalo Wings
Hope you like them!
1 stickreal butter
1 pkglarge whole chicken wings (family size)
1 tspminced garlic
1 cfrank's hot sauce
1 1/2 call purpose flour
2 Tbspcorn starch
2 Tbspcayenne pepper
1 Tbspground black pepper
1 Tbspkosher salt
·vegetable oil to fill large sauce pan half full.
How to Make Christy's Crispy Buffalo Wings
- 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!