Make Great Buffalo Wings at Home Without a Deep Fryer
A chicken wing consists of a wing, a drum, and a tip. You can buy them pre-cut, or for about a dollar less a pound, you can cut them yourself. A pound of chicken wings yields 7-9 finished wings. To cut them, twist the wing from the drum. Find the space between the bone on the underside, and cut it apart with a sharp knife. Leave the tip on or separate the tip from the wing. Tips can be discarded, fried, or used for stock. I had to double this for four almost-grown boys and two adults.
How was it?
Coated Hot Wings
- 5 lbs Chicken Wings, Separated
- 1/4 lb Butter
- 2/3 cup Franks Red Hot
- 1 tsp Vinegar
- 1/4 tsp Worcestershire Sauce
- To Taste Cayenne Pepper
- 1/2 tsp Garlic Powder
- 1/2 Gallon Peanut Oil
- To Taste Tony Chachere Seasoning
- Cut the wings at the drum and the tip, and lay on a sheet pan lined with paper towels to absorb all liquid. If using pre-cut wings skip this step. Dry, and season with Tony Chachere's.
- Heat an 8 qt dutch oven with 64oz peanut oil to medium-high( 375F).
- Mix the butter, red hot, vinegar, worcestershire, cayenne, and garlic powder in a sauce pan. Heat on low while you fry the wings.
- Cook the wings pieces for 9-12 minutes, until golden brown (If you save the tips, cook last until golden). Line another sheet pan with paper towels and place the cooked chicken on the sheet pan.
- To serve, put a single serving size of wings in a large bowl. Ladle on sauce and toss. Start with least to most spicy preference, and add more cayenne as you toss to taste.