CHICKEN: Hooter´s Buffalo Wing Recipe

ingredients

Vegetable oil for frying
1/4 c. butter
1/4 c. Louisana Hot Sauce
Dash of pepper
dash of garlic powder
1/2 c. flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wings: trimmed and dried off
blue cheese dressing to dip celery sticks in

directions

Tips for Tips for making perfect Buffalo Wings

Trim off all undesired. Then wash in cold water, dry off and refrigerate overnight to let fluids drain out of the wings. This is the real key. It makes them a much crispier product once deep fried. Next use a deep fryer or very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a deep fry commercial product.

The Recipe

1
Heat oil in deep fryer to 375/185°C. Make sure you add enough oil to cover the wings entirely- an inch/2.54 cm at least.
2
Combine the butter, hot sauce, ground pepper, garlic powder in small saucepan over low heat. Heat until the butter is melted and the ingredients well blended.
3
Combine the flour, paprika, cayenne pepper and salt in a bowl.
4
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 1 1/2 hours (this helps the breading to stick to the wings).
5
Put the wings in the hot oil and fry them for 10-15 minutes or until some of the parts of the wings begin to turn dark golden.
6
Remove from oil and put on paper towel to drain. Don´t let them sit too long, because you want to serve the wings. Hot.
7
Quickly put the wings into a large bowl. Add the hot sauce –butter mixture and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.