Roxy15
All-Conference
Hot Wings:
2 lbs. Chicken Wingettes
1 Cup Flour, For Coating
Canola Oil Or Peanut Oil
2 Sticks Butter
1-(12-oz.)-Bottle Frank’s Red Hot Wing Sauce
Preheat Deep-Fat Fryer to 375 degrees.
In a shallow baking dish add flour and paprika. Place each wing in flour to coat then shake off excess flour very well.
***You can bang them on a cutting board after shaking. You don't want a coating on the cooked chicken, just a little extra crisp. Depending on the size of your Deep-Fat Fryer, add enough wings to basket, be sure not to overcrowd it. Cook about 20 minutes.
While the chicken is cooking, melt 2 sticks of butter-(1 cup)- in a medium-sized saucepan. To it add 1-(12-oz.) bottle of Frank’s Red Hot Sauce.
When the chicken has cooked for about 20 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. Swirl them around good to ensure they are coated. Place them on a platter. Repeat until all of the chicken is coated with sauce and ready to eat.
Serve with party carrots stick, celery sticks, Hidden Valley Ranch Dressing or Bleu Cheese Dressing.
2 lbs. Chicken Wingettes
1 Cup Flour, For Coating
Canola Oil Or Peanut Oil
2 Sticks Butter
1-(12-oz.)-Bottle Frank’s Red Hot Wing Sauce
Preheat Deep-Fat Fryer to 375 degrees.
In a shallow baking dish add flour and paprika. Place each wing in flour to coat then shake off excess flour very well.
***You can bang them on a cutting board after shaking. You don't want a coating on the cooked chicken, just a little extra crisp. Depending on the size of your Deep-Fat Fryer, add enough wings to basket, be sure not to overcrowd it. Cook about 20 minutes.
While the chicken is cooking, melt 2 sticks of butter-(1 cup)- in a medium-sized saucepan. To it add 1-(12-oz.) bottle of Frank’s Red Hot Sauce.
When the chicken has cooked for about 20 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. Swirl them around good to ensure they are coated. Place them on a platter. Repeat until all of the chicken is coated with sauce and ready to eat.
Serve with party carrots stick, celery sticks, Hidden Valley Ranch Dressing or Bleu Cheese Dressing.