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Buffalo Wings

Prep Time:

Cook Time:

1 Hour (varies according to number of wings)


8 Servings


About the Recipe

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  • Chicken wing sections

  • All purpose flour

  • Salt, Pepper, Garlic Powder, Paprika

  • Butter

  • Franks Hot Sauce

  • Oil for frying


Step 1

Rinse thawed wings in cool water; spread on cookie sheet or other surface prepared with several layers of paper towels or a bleach-ble tea towel. Pat wings dry

Step 2

Season both sides of wings with salt and pepper.

Step 3

Place 2-4 cups (depends on how many wings you are preparing) flour in a large bowl with a lid. Add optional paprika and combine. The paprika is optional but results in a deeper color and a bit more flavorful crust.

Step 4

Add wings about 10-12 at a time (or as many will fit with room to shake and coat with flour). You can cook right away or refrigerate in an air tight container for up to an hour. Refrigeration tends to help the coating stick better.

Step 5

Heat enough oil in large pan to deep fry the wings.

Step 6

When oil is hot enough, give the wings another shake to make sure they are all well coated with flour and not sticking together. Carefully place in hot oil in a single layer. Crowding them will prevent the best browning. Fry until cooked through and has a nice brown crispy crust. Remove to a pan to keep warm and continue cooking wings in batches as needed.

Step 7

In a separate sauce pan, melt butter, add Frank's ot Sauce - whisking until well combined and warmed through. The ratio of butter to hot sauce is really dependent on your preference. We tend to do about 1/4 cup of butter (1/2 stick) to 1 cup of hot sauce. There are no rules - you can do this!

Step 8

When all the wings are fried, pour sauce over the top and shake or gently turn with a large spoon to coat all the wings. We often only cover half of the wings because some family members prefer naked wings. You can bake the wings for 5-10 minutes (350 degree) or serve immediately.

Step 9

Serve with Ranch or blue cheese dressing - or nothing at all, but a napkin.

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