Sunday, February 3, 2013

Buffalo Chicken Wings

Ingredients (for 10-12 wings):
  • Flour Mixture ~
    • 1 cup all-purpose flour
    • Lawry's seasoned salt to taste
    • black pepper to taste
    • 1 tsp. garlic powder
    • 1/2 tsp. cayenne pepper
    • 1 tsp. paprika
  • Sauce Mixture ~
    • equal parts of melted butter & Frank's hot sauce
  • vegetable oil for frying
  1. Rinse wings in cold water and pat dry.
  2. Season chicken with flour mixture. (I usually put the flour mixture and wings in a ziplock bag and shake.)
  3. Fry in oil heated to 375 degrees until chicken is golden brown. This may be done in a skillet with 1/2"-3/4" oil, or even deeper. If chicken isn't completely immersed in oil, turn chicken until all sides are golden brown.
  4. Drain cooked wings on paper towel-lined plate for a very short time.
  5. Roll wings in bowl of sauce mixture until completely coated.

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