Here you have a super easy and delicious appetizer for any occasion! Enjoy!
- 2 lbs. Chicken Wings cut in two pieces
- 2 C Buffalo Sauce
- 2 Sticks Unsalted Butter
- ⅔ C All Purpose Flour
- Pinch of Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- Vegetable Oil for Frying
Dry the chicken wings really well with paper towels, cut each wing in two.
In a large bowl, combine the flour with the salt, the garlic powder and the black pepper, stir well and then coat the wings with this mixture.
Shake the wings a bit to remove the excess flour, and place them in a baking sheet, set them aside for about 15 minutes before frying them.
To make the Buffalo sauce:
In a saucepan, on very low heat, combine the butter and the buffalo sauce, simmer this on low heat until the butter is completely melted and the sauce is boiling.
To Fry the Wings:
Heat up plenty of oil to 350ºF. Fry the wings five at a time, stir frequently. Fry them for about 8-12 minutes or until well cooked and golden brown and crisp.
Once the wings are done, remove them from the oil, drain them on paper towels for about a minute, just to drain the excess oil.
Then add the wings into the buffalo sauce, toss in the sauce for a minute, to coat them really well with the sauce. Then remove from the sauce, place the wings in a large bowl. Continue to coat the rest of the wings with the sauce.
If you have any leftover sauce, pour it over the wings, give them one last toss and then you are ready to serve them.
Serve with Ranch dressing and celery and carrots sticks.