Ingredients:
3 lbs chicken wings, drums and flats separated, wing tip removed
½ c all purpose flour
½ tsp paprika
½ tsp garlic powder
½ tsp black pepper
1 tsp salt
Oil for frying
¼ c ( ½ a stick)
1 jar buffalo sauce
1 tsp Tabasco sauce (optional)
INSTRUCTIONS
Separate wing sections, if necessary. In a shallow dish, combine flour, paprika, garlic powder, black pepper, and salt. Dredge wings in flour mixture, and shake excess off.
Pour enough oil into a fryer (or dutch oven or wok) so it is 3 inches deep. Heat to 350˚F. While oil is heating up, place butter in a small saucepan. Heat over low until melted. Stir in buffalo sauce and Tabasco sauce. Let simmer for another 5 minutes, and keep warm.
Fry wings in batches until golden brown, about 5-6 minutes. Do not over-crowd the fryer. Remove with a slotted spoon and place in a large bowl. Pour some buffalo sauce in with the wings and toss until coated. Repeat with remaining batches of wings. Serve with celery and dressing.
Pour enough oil into a fryer (or dutch oven or wok) so it is 3 inches deep. Heat to 350˚F. While oil is heating up, place butter in a small saucepan. Heat over low until melted. Stir in buffalo sauce and Tabasco sauce. Let simmer for another 5 minutes, and keep warm.
Fry wings in batches until golden brown, about 5-6 minutes. Do not over-crowd the fryer. Remove with a slotted spoon and place in a large bowl. Pour some buffalo sauce in with the wings and toss until coated. Repeat with remaining batches of wings. Serve with celery and dressing.
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