Time 2h10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Mix flour, cayenne, garlic and salt in a large zip-lock bag (or a bowl). Coat wings in flour mixture and place on ungreased cookie sheet. Place in refrigerator to cool and firm up the coating for an hour or so. Preheat oven to 400°F. Mix melted butter and hot sauce in a bowl. Gently coat wings in sauce mixture and place back on cookie sheet in single uncrowded layer. Bake for 45 min turning half way. Serve with blue cheese dressing to dip.
Time 25m Number Of Ingredients 11 Steps:
Combine the flour, salt, pepper and paprika in a bowl. Rinse the chicken, pat dry then coat the chicken in the flour mixture. Refrigerate wings for 1 hour; then coat the wings with the remaining flour mixture. Heat butter, hot sauce, pepper, garlic powder and salt in a medium saucepan until the butter melts; then let simmer on low to keep warm. Deep fry chicken in 375 degree oil for 13-15 minutes. (You can use a deep fryer or a pot on top of the stove). You may have to do this in batches to avoid overcrowding. Immediately toss fried chicken in the butter mixture and remove with a slotted spoon.
Time 2h Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine flour, salt, cayenne pepper, and paprika in bowl. Coat chicken pieces in dry mixture. Reserve leftover mixture. Refrigerate coated chicken at least 1 hour. Coat chicken in leftover flour mixture. In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm. Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes. Drain chicken on paper towels. Immediately place chicken in Tupperware bowl. Pour half the hot sauce mixture over chicken (first 10 pieces). Cover and toss to coat. Repeat with second batch of chicken. Wings can be frozen and reheated in 400 degree oven for 10 minutes. NOTES : Use ranch or blue cheese dressing as a dip for these fabulous wings.
Yield 20 wings Number Of Ingredients 9 Steps:
In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture. In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top. Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice. Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon. Repeat with remaining chicken. Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio: Mild: Use 3/4 cup butter and 1/4 cup hot sauce. Hot: Use 1/4 cup butter and 3/4 cup hot sauce. Notes: I use Frank’s® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank’s® Hot Sauce. I’m sure another hot sauce like Tabasco® would work fine, but Frank’s® has a great flavor, not just heat.
