Restaurant-Style Buffalo Wings

By Addie

This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.

Ingredients

• * oil for deep frying
• 1/4 * 1/4 cup butter
• 1/4 * 1/4 cup hot sauce
• 1 * 1 dash ground black pepper
• 1 * 1 dash garlic powder
• 1/2 * 1/2 cup all-purpose flour
• 1/4 * 1/4 teaspoon paprika
• 1/4 * 1/4 teaspoon cayenne pepper
• 1/4 * 1/4 teaspoon salt
• 10 * 10 chicken wings

Preparation

Step 1

Heat oil in a deep 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 to 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.


REVIEWS:

This is a great way to fix those restaurant style wings. I've been making them like this for years. The secret I picked up from buying the expensive Hooter's Brand wing breading and wing sauce in the grocery is this; Don't skip the step to refrigerate the wings for 60-90 minutes. After this rest the spiced flour on the wings becomes sticky. Now they are ready to fry. This IS the secret to great breaded wings like this! Spices in the flour can be varied to taste. Also to simplify I use about 2/3 butter to 1/3 Frank's Hot Sauce for sauce. Melted in the microwave it tastes like a million bucks! The expensive Hooter's wing sauce also taught me that for the hotter sauce use a greater proportion of sauce to butter. The mild Hooter's sauce uses a larger proportion of butter to sauce.


Just when I thought it couldn't get any better, I cooked these last night and followed directions as stated, with one exception I only kept them in the fridge for maybe 40 minutes before frying, I truly believe this step is what makes them so crispy and the seasoning was right on spot. (I also added onion powder, garlic powder and seasoned salt to my flour mixture.) Next time I will leave in the fridge for the whole 90 minutes as stated. The sauce was great! This recipe is the one I will use from now on for my hot wings.