WHAT'S COOKING | BUFFALO CHICKEN WINGS

When Joe and I lived in the Chicago suburbs, there was a place that served the most amazing buffalo wings that we went to quite a bit.  Okay, we went there a lot.  It was an Alpine style building with old woodwork all throughout the inside and a laid back atmosphere.  We loved it.  We miss it.  Someday we'll make our way back there just to get some more of those wings and soak in more of that atmosphere.

 

Over the years, I've tried to replicate some of our favorite foods from the Chicago area - Italian beef, deep dish Chicago style pizza, and these wings.  It's been a while since we've made these, so when Joe said to add wings to the weekly menu, I didn't hesitate.  (If you're ever over to our house for any football game, there's a 98% chance we'll be making these to serve our guest along with nachos.  It's what we do.)

 

We're obviously not talking healthy here.  But what it lacks in health, it makes up in pure amazing flavor.  They are wings after all.

 

 

Buffalo Chicken Wings

 

Breading:

2 c flour

1 tsp paprika

1 tsp cayenne

1 tsp salt

 

Sauce:

1/2 c. Franks Hot Sauce

1 Tbs butter

1/4 tsp salt

1/4 tsp garlic pepper

 

20-24 Chicken Wings

Oil for frying

 

The first step is to take your wings and get them dry, so take some paper towels and pat them down really well.  You really want them nice and dry.  In a gallon size ziplock bag, dump in your ingredients for the breading listed above, seal it, and give it a good shake to make sure it's mixed well.  Start taking your wings and place them in the bag, close it, and shake it to give the wings an even coating.  Remove the wings and place them off to the side.

 

If you have a deep fryer, great! If not, that's okay too.  Deep fryers just make things like this easier.  Pour your oil into the fryer (or large pot) and heat it to 375 degrees.  Depending on the size of your fryer or pot, start placing wings in the hot oil.  (I can usually fit 8-9 wings at a time in my fryer.)  Cook the wings for 13 minutes - you may need to go a little longer or shorter based on how small or big your wings are, but 13 minutes has been successful for us.

 

While the wings are frying, place your sauce ingredients in a small pot and heat it over low until the sauce has thickened a bit and starts to boil.  Remove from heat.  When the wings have fully cooked, remove them from the oil and place into a large (non-plastic) bowl for tossing.  Drizzle a third of the sauce over the wings and toss to coat.  Do the same steps for frying/tossing until all the wings are finished.

 

The best way to enjoy these is with a side of ranch or blue cheese.  Can't forget that!

 

Enjoy!