Buffalo Chicken Wings
Jannice Flanagan
ingredients
- 2 c. flour
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- vegetable oil for frying
- 2 lbs. chicken wings, split at the joint, wingtips removed and discarded
- 1/2. c. unsalted melted butter
- 2 T. freshly squeezed lemon juice
- 1/4 c. Frank’s Hot Sauce
directions
- 1
In a large bowl, mix flour, salt and cayenne pepper. In a large heavy-bottomed pot, pour the oil to a depth of 2 inches. Place over medium heat and heat until a deep-fry thermometer inserted in the oil registers 375°. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, about 10 to 12 minutes per batch. Using a slotted spoon, transfer the wings to a paper towel lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- 2
In a large bowl, combine butter, lemon juice and hot sauce. Toss the fried wings in the hot sauce mixture. Transfer the wings, with the sauce to a large foil-lined baking sheet. Bake at 400° for about 35 minutes, turning the wings occasionally until crispy and they have absorbed most of the sauce.
Source: Mom
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