The Quintessential Yet Essential Buffalo Wings Recipe

Ingredients

Wings:
20	Chicken wings (I used 10 whole and separated them)
2 - 2	/2 cups buttermilk
2	cups all-purpose flour (more as needed)
2	tsp paprika
2	tsp cayenne pepper
	salt and pepper to taste
Sauce:
1	stick butter
1	bottle Franks hotsauce (or other brand if you must)
1	tsp onion powder
1	tsp parlic powder
1	(heaping) tspn honey
	more cayenne if you can handle it.

Wings:

1. Place wings in a container and cover with buttermilk.

2. Cover and refrigerate for 1 hour up to 4 hours.

3. Season flour with paprika, cayenne, salt, and pepper.

4. Dip each wing into flour turning to coat, shaking excess, laying wings on a rack.

5. Refrigerate for 1 hour.

6. Pre-heat oven to 325 degrees-f

7. In a deep fryer or large pot, bring vegetable oil to 375 degrees-f

8. Fry wings in batches, placing them on a rack for drainage.

9. Place wings into oven for 15 minutes.

10. Remove from oven and toss in sauce in batches.

Sauce:

1. In a large saucepan, combine all ingredients over medium heat stirring occasionally.

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by mrorph
Recipes | Cookbooks