Buffalo Chicken Wings

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My husband is a self-proclaimed connoisseur of Buffalo wings.  He has eaten his fair share, so he definitely knows what he’s talking about.  Over the years, I’ve tried lots of different recipes in an attempt to satisfy his wing cravings.  I have fried them, baked them, tried different sauce styles, used different kinds of coatings, and finally, I came up with THE recipe—the one that meets his exacting standards.  Here it is:

 

For the Sauce

1/2 cup Frank’s Original Hot Sauce

4 Tbsp unsalted butter, melted

2 Tbsp Tabasco Sauce

1 Tbsp brown sugar (optional)

2 tsp apple cider vinegar (optional)

 

For the Wings

4-5 lbs chicken wings, tips clipped off, drummets and flats separated

1/4 cup rice flour

1 tsp cayenne pepper

1 tsp table salt

1 tsp freshly ground black pepper

2 quarts vegetable oil for frying

Blue Cheese Dressing, for serving

Celery sticks & carrot sticks, for serving

 

1. Heat the oil in a deep frier or heavy-bottomed Dutch oven to 360-degrees.  Set the oven to warm.  Prepare two large baking sheets by lining them with paper towels and setting metal cooling racks on top.

2. While the oil heats, combine the rice flour, cayenne pepper, salt, and black pepper.  In a large bowl, toss the raw wings with the rice flour mixture.

3. Fry the wings in batches for 10-15 minutes at a time, or until golden and crisp, turning them over halfway through the cooking time.  For what it’s worth, mine usually cook in about 12 minutes.

4. Place the cooked wings on the prepared baking sheets and keep them warm in the oven while you fry the remaining wings.  Continue to fry the wings in batches until all are cooked.

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5. Meanwhile, combine the hot sauces, butter, and, if desired, the brown sugar and vinegar.

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6. Place the cooked wings in a large bowl then pour the wing sauce over them.  Toss to coat the wings thoroughly in the sauce.

7. Serve immediately with your favorite Blue Cheese Dressing, celery sticks, and carrot sticks.

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Serves 4-6

 

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