Classic Buffalo Wings

• Gluten free

• Meat

  • 1 cup Frank's
  • 3 lbs Plump chicken wings, fresh

• Produce

  • 1 Blue cheese dressing and celery sticks

• Condiments

  • 1 cup Bbq sauce

• Baking & Spices

  • 1/4 tsp Cayenne

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 2 tbsp Butter

Found on afamilyfeast.com

Directions

• Heat oven to 250 degrees.
• Note: We highly recommend that you use fresh wings from your local market and not frozen, bagged wings. Frozen wings tend to have more water in them which will result in soggy-skinned wings!
• Cut off tips of the chicken wings. (Discard or freeze for later use in a chicken stock). Cut wings at the joint. Lay wing pieces out between two layers of paper towels and press to dry on all sides. (Dry the wings as much as possible.)
• In a heavy bottomed pan or Dutch oven on your cooktop, heat enough oil so that the chicken will be completely submerged when frying. Heat the oil to 400 degrees (measure temperature using a candy-thermometer to ensure correct temperature is reached).
• While oil is heating, prepare sauce. Place Frank’s hot sauce, melted butter, cumin and cayenne in a large bowl and whip together.
• Once oil is up to temperature, work in three or four batches and gently place chicken in hot oil. Fry for 8-10 minutes or until done and crisp (they will begin to float to top of oil). As each batch comes out, toss in buffalo sauce then remove to a sheet pan and hold in the warm oven until each batch is done. Make sure you let the oil come back to 400 between batches.
• Once the chicken is cooked, place all of the chicken back into the remaining sauce and toss or mix to coat.
• Serve with blue cheese dressing and celery sticks.
• Additional notes: There are three degrees of heat in this recipe. When making the sauce, if you add all of the BBQ sauce, the wings will be sweet and mild. If you add half the amount, the wings will be medium. If you do not add any BBQ sauce at all, the wings will be hot and spicy.)