Deep Frying – Buffalo Wings

 

My favorite meal at popular chains like Chilis is to get an appetizer plate of Buffalo Wings for dinner. Now you can have that awesome restaurant taste in your home, without the huge restaurant pricetag. Traditionally, wings are served at sports parties, but are great served up for dinner or a snack any time! 

Deep Frying

12-14 minutes

275 degrees

1 gallon canola oil

2 pounds chicken wing pieces

1 cup hot sauce*

2 tablespoons butter

2/3 cup flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

Set fryer to 275 degrees and add oil. (I used the Masterbuilt Butterball fryer I won at Thanksgiving) In a small saucepan, melt butter and combine with hot sauce. *The proper wing etiquette demands that you should ONLY use Frank’s Red Hot, but any Louisiana-style hot sauce should work. (Frank’s is best!) Boil until you can smell the vinegar and the butter is melted. Set aside to cool. Mix flour, garlic powder, and salt & pepper in a small bowl. When oil is preheated, coat thawed wings in flour mix and put in fryer basket. Slowly lower the basket into the oil and fry for 12-14 minutes checking semi-often. When wings are golden-brown, remove from fryer and let stand 5 minutes. Place wings in bowl and cover with 2/3 of the sauce. Toss with 2 wooden spoons until well coated. Let stand 5 minutes, then re-toss in the sauce left in the bottom. Serve with bleu cheese, celery and the remaining sauce.