Ingredients: |
Ingredients: 4 LBS CHICKEN WINGS AND DRUMMETES, THAWED
1 1/2 CUPS ALL PURPOSE FLOUR
2 TSP SALT
1 TSP BLACK PEPPER
1 TBSP GARLIC SALT
1 TBSP ONION POWDER OR SALT
1/2 TSP CAYENNE PEPPER
1 BOTTLE OF BUFFALO SAUCE (FRANK'S)
1/2 STICK OF BUTTER
1/2 SMALL BOTTLE LOUISIANA HOT SAUCE (CRYSTAL, TABASCO)
1/3 CUP VINEGAR (WHITE OR APPLE CIDER)
OIL FOR FRYING
|
Directions: |
Directions:PLACE FLOUR AND SPICES INTO LARGE PAN, TUPPERWARE OR PAPER BAG. DREDGE CHICKEN WINGS IN FLOUR MIXTURE. IT'S BEST IF YOU CAN LEAVE THE FLOUR ON THE CHICKEN FOR A FEW MINUTES BEFORE FRYING. TURN OVEN ON TO 200º. HEAT ENOUGH OIL IN LARGE PAN TO COVER THE CHICKEN PIECES 1/2 WAY, ABOUT 1 INCH DEEP, FOR FRYING. YOU'LL KNOW IT'S HOT ENOUGH TO FRY WHEN YOU THROW A PINCH OF FLOUR INTO THE OIL AND IT SIZZLES. ONCE THE OIL IS HOT ENOUGH, PLACE SEVERAL PIECES OF CHICKEN IN HOT OIL, CAREFUL NOT TO LET THE PIECES TOUCH IN THE PAN. FRY UNTIL PARTS IN OIL ARE GOLDEN THEN TURN OVER AND FRY THE OTHER SIDE UNTIL GOLDEN. REMOVE CHICKEN FROM PAN AND PLACE ON COOKIE SHEET IN PREHEATED OVEN. FRY THE REMAINDER OF THE CHICKEN IN BATCHES.
MIX LIQUID INGREDIENTS AND BUTTER IN SAUCEPAN AND HEAT UNTIL BUTTER HAS MELTED. SIMMER ON LOW UNTIL CHICKEN IS ALL FRIED. REMOVE CHICKEN FROM OVEN AND DIP A FEW PIECES AT A TIME IN SAUCE, THEN PLACE BACK ON COOKIE SHEET. ONCE ALL OF THE CHICKEN IS SAUCED, POUR REMAINING SAUCE OVER CHICKEN AND STIR TO COVER IT ALL.
SERVE WITH RANCH OR BLUE CHEESE DRESSING IF YOU LIKE. |
This recipe for MOM'S BUFFALO CHICKEN WINGS is from