Jersey-Style Buffalo Chicken Wings
- 1 pound Chicken wings, disjointed, use drums and wingettes, save tips for stock or discard
- 1/2 Cup of flour
- 2 teaspoons seasoned salt
- 1 teaspoon paprika
- Cayenne pepper - none for mild, 1/4 teaspoon for medium, & more for hot as you want
- Oil for frying
- 1/4 Cup of Frank's Original Hot Sauce, Crystal or Louisiana will also work, just not as well (Frank's is thicker and coats better)
- 3 tablespoons butter (or margarine if you must!)
- 2 teaspoons brown sugar
- Combine flour, seasoned salt, paprika and cayenne.
- Shake wing pieces in flour until well coated.
- For deep-frying: Heat oil to 350 Fahrenheit (or just heat if there are not temperature controls)
- Add wings to oil, but just enough so there is room, and stir them for a few moments so they don't stick together.
- Fry until done, they float when fully cooked.
- Drain on paper towels and keep warm.
- For pan-frying: Heat about 1 inch of oil over medium high heat. Add enough wings to fill pan without being crowded. Partially cover the pan (leave at least 1/2 inch opening to vent steam) and lower the heat to medium low. Cook and turn for about 15-20 minutes. You want the wings to brown but not burn, so keep a close eye on them. Drain on paper towels as they are done.
- For Sauce: Heat the hot sauce in a saucepan over medium-high heat. Add the butter and brown sugar. Mix and swirl the pan to incorporate the butter and sugar until you have a smooth sauce.
- Assembly: Put the wings in a large bowl and toss with the finished sauce. Serve immediately with bleu cheese dressing and any other accompaniments desired.
chicken, flour, salt, paprika, cayenne pepper, s original, butter, brown sugar
Taken from www.epicurious.com/recipes/member/views/jersey-style-buffalo-chicken-wings-50076292 (may not work)