buffalo wings
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Ingredients
- chicken wings
- flour
- paprika
- cayenne pepper
- garlic powder
- hot sauce (vinegar-based)
- butter
- canola oil
There are (2) ways to serve Buffalo Wings: Naked or Breaded.
I particularly like the latter as the breading makes the wings crispier and it stays that way for a longer time whereas the naked version could easily get soggy when coated with the sauce.
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Making it is easy breezy:
Dredge the wings (halved at the joint, pat-dried and seasoned with s&p), in a mixture of flour, paprika, cayenne pepper & garlic powder.
Tip: Refrigerate the coated wings for at least half an hour prior to deep-frying. It makes the wings crispier.
 Meanwhile, combine in a sauce pan, (1) stick unsalted butter and (1) c hot sauce (preferable: vinegar-based) and let the mixture heat thoroughly.
Deep-fry the wings until golden and the skin crisp. Drain off excess oil on paper towels.
In a bowl toss the fried wings in the hot sauce & butter mixture until well coated.
Serve immediately!
I particularly like the latter as the breading makes the wings crispier and it stays that way for a longer time whereas the naked version could easily get soggy when coated with the sauce.
******
Making it is easy breezy:
Dredge the wings (halved at the joint, pat-dried and seasoned with s&p), in a mixture of flour, paprika, cayenne pepper & garlic powder.
Tip: Refrigerate the coated wings for at least half an hour prior to deep-frying. It makes the wings crispier.
 Meanwhile, combine in a sauce pan, (1) stick unsalted butter and (1) c hot sauce (preferable: vinegar-based) and let the mixture heat thoroughly.
Deep-fry the wings until golden and the skin crisp. Drain off excess oil on paper towels.
In a bowl toss the fried wings in the hot sauce & butter mixture until well coated.
Serve immediately!
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aaaaaaaaaahhhhhh!!!! YUM