THE BEST BUFFALO CHICKEN WINGS | THE COUNTRY COOK

THE BEST BUFFALO CHICKEN WINGS | The Country Cook image

Provided by @MakeItYours

Number Of Ingredients 12

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1 1/2 pounds chicken wingettes (thawed)
1 cup buttermilk
1 1/2 cups self-rising flour
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
oil for frying (peanut oil (preferably))
1/2 cup real butter (1 stick)
1/4 cup hot sauce (I like Frank's brand hot sauce)
1/4 tsp freshly ground black pepper

Steps:

In one bowl, pour in your buttermilk.
In another bowl, combine flour, paprika, cayenne pepper, salt, garlic and onion powders.
Dip each wing in the buttermilk, then coat in the flour mixture.
Place on a large plate.
Once you've dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking.
In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature).
Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes.
They should begin to take on a nice golden brown color when they start to get done.
If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don't stick to the bottom or get too dark in one spot and make sure your skillet is only about 1/2 full of oil before you begin frying.
When wings are finished, place them on a paper towel-lined plate to drain off the extra oil.
Meanwhile, in a microwave-safe bowl, melt 1/2 cup of butter in the microwave. When melted, stir in hot sauce and fresh black pepper.
When all your wings are finished, start coating them in the hot sauce mixture.
Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated.
Serve wings with RANCH DRESSING or blue cheese dressing and celery sticks!