Buffalo Chicken Wings

A Buffalo wing or hot wing is a chicken wing (drumette or flat) that is traditionally deep-fried unbreaded and then coated in sauce.

Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.

Buffalo wings were created in Buffalo, New York.

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
20 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce(prefebly Frank’s RedHot)
1tsp viniger
1tbsp ketchup(opt)
1tbsp worchestershire sauce
1 dash ground black pepper
1 dash garlic powder
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together & add in viniger,ketchup,wochestershire sauce and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

*if using Frank’s Redhot sauce skip the viniger,ketchup & worchestershire sauce..u might need less butter or no butter with it then.
* the amount of hot sauce is all upto u how much spicy u wanna go..

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