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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 25 |
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Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy wings good and hot, just like the originals. Ingredients:
25 whole chicken wings (5 pounds) |
oil for frying |
1 cup butter, cubed |
1/4 cup louisiana-style hot sauce |
3/4 teaspoon cayenne pepper |
3/4 teaspoon celery salt |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
celery ribs and ranch salad dressing, optional |
Directions:
1. Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels.
2. Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired. Yield: about 4 dozen.
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