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| Wings fried and coated in hot sauce |
Updated January 2021
Nothing could be greater than Fried Hot Wings for game day! I've been trying for years to make these right; use a coating, no coating, deep-fried, not deep-fried, baked, etc. Tonight I finally got it right. These wings were perfectly tender, yet crispy and finger licking good. Pssssssst really they're great anytime.
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| Drumettes all ready to eat |
First you have to find the right coating mix. In this instance I used self-rising flour and spices, soak them in hot sauce, dip in mix and fry. After frying toss with more hot sauce and bake a few minutes. They were perfect!
RECIPE
Ingredients
1 package fresh or frozen chicken wings, tips removed and drumettes cut from wing
1 cup self-rising flour (make your own with AP flour, 1 1/2 tsp baking powder and 1/4 tsp salt)
1-2 tsp garlic powder
1-2 tsp course-ground black pepper
Texas Pete Buffalo Wing Sauce
Method
Place all wing pieces in a large zip-top bag and soak in hot sauce.
Add self-rising flour, garlic powder and course-ground black pepper to another gallon zip-top bag.
Add soaked wings to flour mixture and shake to coat.
Allow to dry on a cooling rack with paper towels underneath, for at least one hour at room temperature.
Place wings, 6-8 at a time, in a deep fryer with the oil at 375-400 degrees. Alternately, you can use a Dutch oven or large, deep pan filled with 3-inches of oil.
Fry until wings are cooked through; drain on rack with paper towels underneath.
Place cooked wings in baking pan and toss to coat with Texas Pete Buffalo Wing Sauce.
Heat in oven at 400 degrees a few minutes, or until hot.
Serve immediately with celery sticks and blue cheese or ranch dressing.
Enjoy,
Mary
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