Buffalo Chicken Wings
- 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
- Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375u0b0. 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.
- 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.
chicken, butter, hot sauce, cayenne pepper, celery salt, onion powder, garlic, celery
Taken from www.tasteofhome.com/recipes/buffalo-chicken-wings/ (may not work)