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Prep Time: 20 Minutes Cook Time: 13 Minutes |
Ready In: 33 Minutes Servings: 5 |
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It really is the best I have ever tasted and a frequent request from my guests. The Franks Red Hot makes the difference. Oh, and heat the sauce over VERY LOW heat or it will seperate. If you let the wings sit for a bit they will become moist an you can do the second breading without the egg wash. Enjoy. Ingredients:
1 cup flour |
1 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1/2 cup butter (not margarine) |
1/2 cup frank's red hot sauce (near the tabasco in the store) |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
20 chicken wings or 20 chicken drummettes |
1 egg |
water |
Directions:
1. Combine breading in a bowl or gallon sized ziplock bag, coat chicken with flour mixture. Then dip floured chicken briefly in beaten egg (add a little bit of water to thin slightly) and again dredge in flour. Set aside.
2. Gently melt butter in pan, add Franks Red Hot, pepper and garlic powder. Be careful to keep the heat medium to medium low, and do not boil or butter will separate and the mixture will not stay blended. (If that happens, whisk it real quick and carry on anyway).
3. Fry chicken in a single layer (9-10 drumettes at a time) in deep fryer at 375°F for 12 – 13 minutes (so they are nice and crispy). Drain briefly in fry basket.
4. Pour half of the sauce into a glass container with a tight fitting lid. Dump in the chicken, put on the lid and carefully shake, coating the entire wing with sauce. Remove from container and set on a plate. The breading will absorb the sauce within a minute or so. Serve with celery sticks and either Ranch or Blue Cheese dressing.
5. (Note: When tripling the recipe, only double the sauce and breading. There will be plenty).
6. Serves:.
7. Appetizers for five or dinner for two.
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