A favorite at parties, these buffalo chicken wings are perfectly moist with a wonderfully crispy exterior. The sauce can be adjusted to suit your preference in spiciness. DO NOT skip placing the breaded wings into the refrigerator! If you do you’ll lose a lot of the crunchy texture!

Buffalo Chicken Wings
Prep Time: 85 minutes Cook Time: 25 minutes Serves: 5-6

• 20 chicken wings (sometimes sold at supermarkets as “party wings”)
• 2 teaspoons Garlic powder
• 1 teaspoon Black pepper
• 3/4 teaspoon Cayenne pepper
• 3/4 teaspoon Paprika
• 3/4 teaspoon Salt
• 1 cup All-purpose flour
• 1/2 cup Butter
• 1/2 cup Hot sauce

1. Combine garlic powder, pepper, cayenne, paprika, salt, and flour together and mix well.
2. Rinse chicken wings and dry well with paper towels. Place dried wings into a large bowl.
3. Sprinkle wings with flour mixture one handful at a time and coat. Cover with plastic wrap and place bowl in refrigerator for at least 45 minutes, 90 minutes preferred.
4. Heat a pan or deep fryer with oil to 375 degrees. If using a pan pour just enough oil to submerge wings, 1-1.25 inches deep.
5. Add wings to hot oil and fry for 8-12 minutes, or until wings are golden brown and cooked through.
6. While wings are frying melt butter into a saucepan and add hot sauce. Once sauce is heated through remove from heat and set aside.
7. As wings finish frying allow them to sit on a bed of paper towels for a few minutes to drain excess oil. Place cooked wings into a large bowl and drizzle sauce over as desired. Toss wings in the sauce until well coated.
8. Plate and serve with ranch or blue cheese dressing.