Joni's Buffalo Chicken Wings
Jeanne Mills
ingredients
- 4-5 pounds chicken wings
- 4 cups vegetable oil or Canola oil
- 4 tbsp butter or margarine (1/2 stick)
- 5 tbsp Tabasco sauce or Louisiana hot sauce
- 1 tbsp white wine vinegar or apple cider vinegar
- Black Pepper
- Seasoning Salt
directions
- 1
Chop off the tip of each chicken wing, discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Sprinkle with pepper and seasoning salt. Heat oil over high heat in deep cast iron skillet, Dutch oven or deep fat fryer until it starts to pop and sizzle (around 400 degrees). Add half the chicken wings and cook until they’re golden brown about 10 minutes on each side. When done, remove and place on a paper towel to drain and cook remainig wings.
- 2
Over medium heat in a heavy saucepan, add hot sauce and vinegar. Stir well and remove from the heat immediately. Place chicken on warm serving platter and pour the sauce on top and serve.
- 3
Most people dip their wings in a blue cheese dip, but I prefer to eat them just like they are (because I don’t know how to make one and we don’t like blue cheese).
Source: Joni
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