JERSEY-STYLE BUFFALO CHICKEN WINGS

JERSEY-STYLE BUFFALO CHICKEN WINGS image

Yield 2 people

Number Of Ingredients 9

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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

Steps:

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.