Buffalo Chicken Wing

Incredibly, crisp, spicy, lip smackingly good, deep-fried Buffalo Wings! There is nothing like the real crisp-on-the-outside moist-and-chewy-on-the-inside texture of these fried wings. 

Ingredients

Marinate: 

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon red chilly power
• 1 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tbsp garlic powder
• 20 chicken wings
• oil for deep frying
• 3 beaten eggs

Instructions

• Prepare your wings by removing the tips and cutting at the joint or just use drumettes and pat them dry (drier the better). 

(I use a  large Ziploc bag to put all ingredients above in then shake to mix well. Add the dried wings and drummettes to the bag with the flour mixture and toss until well coated).

• In a small bowl mix together the flour, paprika, red chilly power, cayenne pepper, garlic powder, and salt.
•  Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. 
• Cover bowl and refrigerate for 60 to 90 minutes. 

• Remove the wings and flour mixture on the separate plates and beaten in another plate.
• Dip the wings in beaten egg and then recoat it back with the same flour mixture.  

• Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Deep fry until golden brown.

• Drain first batch on paper towels, while you fry the second batch.

Sauce:

• 1/4 cup butter
• 1/2 cup Frank's Red Hot Cayenne Pepper Sauce
• 1/4 ground black pepper
• 1 tbsp garlic powder
• dry celery flakes

• While wings are frying, combine all the sauce ingredients in a small saucepan. Bring to a simmer, and whisk until combined. Remove from heat and set aside.

• When all wings are done cooking and have been drained, add to large bowl. Immediately toss hot wings into sauce to combine and coat wings evenly.

 Place wings on a platter and serve with celery sticks and creamy Ranch or Blue Cheese dip.