Authentic Buffalo Wings

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 5 lbs of separated chicken wings, drumlet and second sections only, no wing tips
• 4 cups all-purpose flour
• 4 tablespoons salt
• 4 tablespoons black pepper
• 1 tablespoon cayenne pepper
• wesson oil (for frying)
• 1 cup real butter, lightly salted
• 2 cups of frank's redhot hot sauce or 2 cups louisiana hot sauce

Recipe

• 1 mix the flour, salt, pepper, and cayenne in a large bowl.
• 2 run a whisk through the mixture to make it light and fluffy.
• 3 take the wings and dredge them through the flour mixture.
• 4 set dredged wings aside as you finish dredging all pieces.
• 5 when you see moisture seeping through the breading, dredge them again.
• 6 heat the cooking oil to 350f in a large cast iron fryer.
• 7 you will want enough oil to have the wings completely submerge when you place them in the oil.
• 8 dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180°f.
• 9 drain wings on a paper towel, or if you can get one, a grocery store paper bag to remove excess oil.
• 10 mix two sticks of melted butter with two cups of frank's redhot hot sauce or louisiana hot sauce.
• 11 heat the mixture to a slow simmer.
• 12 put your wings in a few at a time, and coat well with the hot sauce mixture.
• 13 serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks.
• 14 enjoy!