• 3ebe1095fdfb4d7b953aef6f787171b8

Game Day Buffalo Wings

Perfectly balanced, not too hot, but spicy enough to make you reach for another one. GO DAWGS!

Prep
Cook
Serves 4people
Ingredients
2
3 lbs chicken wings, drummettes & flats
canola or peanut oil
2
sticks Butter
1
12 oz bottle frank’s red hot
5
dashes Tabasco Sauce
Directions
1.
In a deep skillet or Dutch oven pour about 1 inch to 1 1/2 inches of Canola or Peanut oil. Begin heating the oil over medium/medium high heat. Meanwhile, throw your wing drummettes into a strainer and give them a good rinse. Dry them with a paper towel, completely or they will spatter the hot oil everywhere!!
2.
When the oil is good and hot (about 360 degrees) place the DRY raw wings into the skillet. (Not too crowded, as too many at one time brings down the temp and keeps them from getting done, so it’s okay to do in batches) Keep them moving with a pair of tongs so that hey don’t stick to the bottom of the skillet.
3.
While the chicken is cooking melt 2 sticks of butter (1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a.k.a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”). Stir well until combined. Next you will add Tabasco sauce to your preferred temperature, however hot you and Buck like it.
4.
When the chicken has cooked for about 25 minutes, take them out with a pair of tongs and place them on a paper towel to drain. In small batches begin placing the cooked wings into the sauce to coat. Give them a good stir until thoroughly coated. Place them in a serving bowl (or in a single layer in a shallow pan in a warm oven to keep warm). Repeat until all of the chicken is coated with sauce and ready to eat. Serve with carrots and celery and ranch or bleu cheese dressing.

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