Recipes Buffalo Wings

notafarmer

Junior Member
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2 quarts (2 L) oil for frying
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) ground red pepper (cayenne)
1/4 tsp (1 mL) salt
2 lb (1 Kg) chicken drummettes
1/4 cup (50 mL) butter
1/4 cup (50 mL) red pepper sauce
1/8 tsp (0.5 mL) black pepper
1/8 tsp (0.5 mL) garlic powder

In deep fryer or 3-quart heavy saucepan, heat oil to 375ºF.
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.
Fry chicken in batches (to avoid over crowding) about 10 minutes each or until brown and no longer pink in centre. Drain on paper towels.
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.
In large bowl, toss chicken with butter mixture until completely coated.

Tip: Serve these spicy wings with blue cheese dressing and celery sticks.
Do-Ahead : Fry wings up to 8 hours ahead of time, store in refrigerator just until ready to serve. To serve, heat oven to 450F. On an ungreased 15x10 x1-inch baking sheet place chicken. Bake 6 to 8 minutes, or until thoroughly heated. Toss with pepper sauce mixture.

More recipes at http://lifemadedelicious.ca/recipes
 
 
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