1 Picture
Ingredients
- ■2 pounds (to 3 Pounds) Chicken Wing Drummettes
- ■ Canola Oil
- ■2 sticks Butter
- ■1 bottle Frank's Red Hot (12 Oz Bottle)
- ■ Tabasco Sauce, To Taste
Details
Adapted from thepioneerwoman.com
Preparation
Step 1
In a deep skillet or Dutch oven pour about 1 inch to 1 ½ inches of Canola oil. Begin heating the oil over medium/medium high heat. Meanwhile, throw your wing drummettes into a strainer and give them a good rinse.
When the oil is good and hot (about 360 degrees) place the raw wings into the skillet. Keep them moving with a pair of tongs so that hey don’t stick to the bottom of the skillet.
While the chicken is cooking melt 2 sticks of butter (1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a.k.a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”). Stir well until combined. Next you will add Tabasco sauce to your preferred temperature. I usually like 12 to 13 shakes.
When the chicken has cooked for about 25 minutes, take them out with a pair of tongs and place then on a paper towel to drain. In small batches begin placing the cooked wings into the sauce to coat. Give them a good stir until thoroughly coated. Place them in a serving bowl. Repeat until all of the chicken is coated with sauce and ready to eat.
Serve with carrots and celery and ranch or blue cheese dip.
Review this recipe