READY IN: 1hr 30minsYIELD: 12-18 wings
10tablespoonsFrank’s red hot sauce
1⁄4 cupapple cider vinegar
1⁄8 – 1⁄4 teaspooncayenne
Serving Size: 1 (365) g
Servings Per Recipe:2
Calories from Fat 975 g 65 %
Total Fat 108.4 g 166 %
Saturated Fat 42.6 g 213 %
Cholesterol 524.2 mg 174 %
Sodium 4856.8 mg 202 %
Total Carbohydrate39.1 g 13 %
Dietary Fiber 2 g 8 %
Sugars 1.6 g 6 %
Protein 89.8 g 179 %
Combine hot sauce, butter, lemon juice, 1/8-1/4 tsp cayenne, apple cider vinegar in sauce pan and simmer 15 minutes to 30 minutes.
Cut wings into sections sear off feathers. Combine 3/4 flour, salt, cayenne pepper.
in a bag or bowland coat chicken pieces, place on a rack in a aluminum lined cookie sheet for easy clean up. Place in refrigerator for at least 1/2 hour (I found a tip that when you do this chicken fries up crispier due to the drying out of the skin in fridge)or fry right away.
Sometimes I like to make a second batch of coating with 1 egg and 1/2 cup of water and 3/4 cup of flour for a really crunchy batter type second coating.
I find a good electric fryer the best way to cook, but a frying pan works well too. 10-12 minutes in a fryer or 5-6 minutes each side in a frying pan. I cook wingettes separately from drumettes usually.
When finished, I serve with sauce in a small dipping bowl with ranch or blue cheese on side or just pour sauce over all pieces and coat. I hope you enjoy this version of Buffalo Hot Wings.
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