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Buffalo Wings
Ingredients
- 31 Wingettes and Drummettes
Season the chicken wingettes and drummettes with:
- 1/2 Teaspoon Garlic Powder.
- 1/2 Teaspoon Garlic Salt
- 1/8 Teaspoon Black Pepper
For the flour mixture:
- 1/2 Cup All Purpose Flour
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Garlic Powder.
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Salt
For the sauce:
- 1/2 A Stick Of Un-Salted Butter ( 8 Tablespoons )
- 1 Bottle Frank's Hot Wings Sauce ( 12 oz )
- A Sprinkle of Garlic Powder
- A Sprinkle of Salt
- A Sprinkle Of Black Pepper
For frying:
- 6 Cups Vegetable Oil
Serve with:
- Baby Carrots / Carrot Sticks
- Celery Sticks
- Blue Cheese Dip
Instructions
- Wash the wingettes and drumettes. Then pat dry the chicken pieces with some paper towels. Transfer to a bowl which has a lid. Set aside.
- In a small bowl combine the garlic powder, garlic salt and black pepper.
- Pour the garlic powder, garlic salt and black pepper mixture over the chicken. Then mix to coat the chicken pieces. Set aside.
- Make the flour mixture. In a bowl combine the all purpose flour, cayenne pepper, garlic powder, paprika. and salt.
- Then pour the flour mixture over the seasoned chicken pieces and toss to coat.
- Place a lid on the container and refrigerate for 30 minutes to an hour.
- In the meantime make the sauce. In a saucepan over medium heat melt the butter.
- Then pour in the entire bottle of Frank's Hot Wings sauce.
- Add a sprinkle of garlic powder, a sprinkle of salt and a sprinkle of black pepper to the sauce.
- Stir to combine.
- Once the sauce comes to a boil turn off the heat and set aside.
- Pour the vegetable oil into a wok and turn the heat on to Medium-High. Check if the oil is ready by placing a wooden chopstick into the oil. If bubbles form around the wooden chopstick then the oil is ready.
- When the oil is ready reduce the heat to Medium before placing the pieces of chicken into the oil.
- Fry the wingettes and drummettes separately as the drummettes will take longer to cook. Also fry the 31 chicken pieces in 2-3 batches. Do not overcrowd the wok. Place the first batch of drummettes into the oil.
- Deep fry for about 9-10 minutes or until golden brown. Do not overcook the chicken as it will become dry. After frying the chicken pieces for about 8-9 minutes remove one chicken piece out of the oil and check for doneness. If the chicken is still pink in the center then continue to fry the chicken pieces until cooked through.
- Remove from the oil and place on a plate lined with paper towels to drain.
- Before placing the next batch of chicken into the oil let the oil come back to temperature. Then place the second batch of wingettes into the oil and fry for about 7-10 minutes until golden brown. Again place on a plate lined with paper towels.
- Transfer the cooked chicken pieces to a large mixing bowl. Re-heat the sauce if necessary. Do not pour all of the sauce over the chicken pieces unless you like it really saucey. Ladle the sauce over the chicken pieces one ladle full at a time until all the chicken pieces are coated. This way you can control the amount of sauce that goes over your chicken pieces as some people do not like a lot of sauce on their buffalo wings. You may have some left over sauce which you can use as a dip.
- Then toss the chicken pieces in the bowl to coat.
- And serve immediately .
- Enjoy with some baby carrots, celery sticks and a blue cheese dip.
Notes
Below are some of the brands used in this recipe.
