Crispy Buffalo Wings

[Roxy15]

Crispy Buffalo Wings:

 

 

 

1 Stick Real Butter

 

1 Family-Size Large Whole Chicken Wings

 

1 Tsp. Minced Garlic

 

1 Cup Frank’s RedHot Buffalo Wing Sauce Or Steve & Ed’s Buffalo Wing Sauce

 

1-1/2 Cups All-Purpose Flour

 

2 T. Cornstarch

 

2 T. Cayenne Pepper

 

1 T. Ground Black Pepper

 

1 T. Kosher Salt

 

Vegetable Oil To Fill Dutch Oven-Half Full Or Large Sauce Pan Half Full

 

***Or Use A Deep-Fat Fryer

 

 

With kitchen scissors, cut wing tips off and discard. Then cut drummie from wing.

 

 

Rinse and pat dry. Sprinkle with Kosher Salt, making sure to cover entire wing pieces; set aside.

 

 

Mix together, salt, pepper, flour and cornstarch in a large Ziploc baggie. Place wings in baggie and shake until thoroughly coated. Place in refrigerator for 3 hours-***(THIS IS AN IMPORTANT STEP!)

 

 

Heat oil on medium high heat and fry wings for 15 minutes -- they will float on top and will brown. Remove wings and place on paper towels and continue cooking until all wings are done.

 

 

In a small saucepan, heat Frank’s Hot Sauce, butter and garlic.

 

 

When all the wings are fried, put in a large bowl and pour sauce over wings.