Buffalo Wings

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Buffalo Wings
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  1. 2
  2. quarts oil for frying
  3. 1/2
  4. cup Gold Medal® all-purpose flour
  5. 1/4
  6. teaspoon paprika
  7. 1/4
  8. teaspoon ground red pepper (cayenne)
  9. 1/4
  10. teaspoon salt
  11. 2
  12. packages (1 lb each) chicken drummettes
  13. 1/4
  14. cup butter
  15. 1/4
  16. cup red pepper sauce
  17. 1/8
  18. teaspoon black pepper
  19. 1/8
  20. teaspoon garlic powder
  1. 1 In deep fryer or 3-quart heavy saucepan, heat oil to 375°F.
  2. 2 In 1-gallon resealable food-storage plastic bag, mix flour, paprika, red pepper, and salt. Add chicken, seal bag and shake until chicken is coated with flour.
  3. 3 Fry chicken in batches (to avoid over crowding) about 10 minutes each or until brown and no longer pink in center. Drain on paper towels.
  4. 4 Meanwhile, in 1-quart saucepan combine butter, pepper sauce, black pepper and garlic powder; cook over medium-high heat, 3 to 5 minutes, stirring occasionally, until butter is melted and mixture is blended.
  5. 5 In large bowl, toss chicken with butter mixture until completely coated.
  1. Serve these spicy wings with blue cheese dressing and celery sticks.
  2. Fry wings up to 8 hours ahead of time, store in refrigerator just until ready to serve. To serve, heat oven to 450°F. On an ungreased 15x10 x1-inch baking sheet place chicken. Bake 6 to 8 minutes, or until thoroughly heated. Toss with pepper sauce mixture.
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