A must for any cookout, Spicy Buffalo Chicken Wings are the perfect appetizer and all-American party food.
A Chicken Wing is a wingette or drumette that is deep-fried, unbreaded, and coated in a special sauce or seasoning. For this recipe, we have a simple sauce that you are going to fall in love with. They are served hot, along with celery sticks and ranch dressing for dipping.
- 12 Chicken Wings
- 1/4 Cup Melted Unsalted Butter
- 1/4 Cup Frank's Red Hot - Buffalo Sauce
- 1/4 Cup Frank's Red Hot - HOT Buffalo Sauce
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Fresh Ground Pepper
- 3/4 Gallon Peanut Oil
- Ranch Dip
- Chopped Celery Sticks
- You can purchase wings already cut and prepared by your local butcher. If not, they are easy to prepare. Simply cut them in half (between the bone joint) and then cut, remove and discard the wing tip and flap. Set aside.
- Mix the Frank's Red Hot Buffalo Sauces, garlic powder, fresh ground pepper and melted butter into a mixing bowl and mix well. Sit aside.
- In a deep pot, heat the peanut oil to 375 degrees Fahrenheit. It's very important that you monitor and keep this temperature consistent. Over heating could cause a fire! I highly r recommend using Polder THM-515 Candy/Jelly/Deep Fry Thermometer, Stainless Steel.
- Once the oil is up to temperature, put in your chicken wings and cook until they turn golden brown. At temperature, this should be about 15 minutes. Remove and place onto a paper towel for 1-2 minutes to drain.
- While the wings are still hot, transfer to an empty mixing bowl. Pour a small amount of the sauce mixture on top, just enough to cover the top of the wings. Mix well, then remove individually with tongs and place on serving platter.
- Serve with celery and ranch dip. Enjoy