Ingredients:
- 2 lbs chicken wing segments (about 20 pieces)
- Vegtable oil (for frying)
- 1/2 12 ounce bottle “Franks Red Hot Original Hot Sauce”
- 1/2 stick butter
- 3/4 teaspoon cayenne pepper
- Celery, split and cut into 3 inch lengths
- Blue Cheese Dip (recipe follows)
Method
- Prepare your wings by removing the tips and cutting at the joint or just use drumettes.
- Dry chicken wings on paper towels, on a plate and pat dry with more paper towels.
- The goal here is to get the wings as dry as possible.
- In deep fryer or in large saucepan, preheat heat oil to 350 degrees.
- Fry wings in batches until golden brown, about 5-6 minutes. Do not over-crowd the fryer.
- While wings are frying, in a sauce pan melting butter, add hot sauce, and cayenne pepper and bring to a simmer, and whisk until combined. Remove from heat and set aside.
- Drain first batch on paper towels, while you fry the second batch.
- When all wings are done cooking and have been drained, add to large bowl.
- Add Buffalo wing sauce, and toss to combine and coat wings evenly.
Serve warm with celery and dressing. Enjoy!
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