Buffalo Chicken Wings

[Roxy15]

Buffalo Chicken Wings:

 

Oil For Deep-Fat Frying

1/4 Cup Butter

1/4 Cup Hot Sauce

1 Dash Ground Black Pepper

1 Dash Garlic Powder

1/2 Cup All-Purpose Flour-(Can Use More If Needed)

1/4 Tsp. Paprika

1/4 Tsp. Cayenne Pepper-(Can Use More Pepper To Taste)

1/4 Tsp. Salt

10 Fresh Chicken Wings

 

Heat oil in a Deep-Fat Fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

 

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add Hot Sauce mixture and stir together.

 

Serve with Bleu Cheese Dressing or Hidden Valley Ranch Dressing in a bowl off to the side for dipping.