We love chicken wings and we go out to restaurants for them often. We are fortunate that we live in the south, where people understand the proper way to prepare fried-food is crispy and not greasy.
Truth be told, I smoke my wings first for 20 minutes before frying them. Smoked or not I crave that buffalo flavor and prefer a medium hot sauce. If you like yours hotter, simply adjust the recipe with more sauce and some sriracha, and/or you can add some cayenne pepper.
- 1 Dozen Chicken Wings (tips cut off and separate the drum from the flat)
- 32 Ounces of Vegetable Oil
- 1 Half Cup of Hot Sauce ( I used Frank’s Red Hot)
- 1 Stick of Butter
- Using a deep pot for frying and a thermometer for the oil are a must!
- Pat all the wings very dry with paper towels.
- Heat your oil to 375 degrees F.
- Bring the hot sauce to a boil and add the butter in small amounts and stir until it melts in. Keep the sauce warm.
- When wings are done they will start to float this is when I take the temperature to make sure it is at 165 degrees F internal.
- Add the cooked wings into a big bowl, add the sauce and toss to coat evenly.
- Serve with celery and carrots, along with blue cheese or ranch dressing.