Buffalo Wings


Last year for Christmas my Baba (grandmother) bought us one of the coolest deep fryers ever.  Yes it is true, I refer to appliances, gadgets, and food items as “cool”.  As soon as we saw what she had bought us I knew what my first endeavor had to be, chicken wings.  But, not just any chicken wings, instead ones that mimic the breading as well as the sauce for Hooters.  I am a huge fan of their buffalo shrimp and my hubby’s favorite are the drumettes.  I have tried many iterations and finally have perfected the at home chicken wing.  It is all in the dredge and frying time.  Believe me it is an exact science, and if you follow the recipe you will have foolproof crispy wings every time.   They have just the right amount of spice and sweet that will leave you wanting to make this recipe over and over.

Buffalo Wings

2 lbs of chicken drummettes

3 cups all purpose flour

1 Tbs garlic powder

1 tsp cayenne pepper

1 tsp smoke paprika

1/2 tsp grey or sea salt

pinch of black pepper

Peanut oil for frying


Mix flour, garlic powder, cayenne pepper, paprika, salt and pepper in a large bowl.  Place drummettes in bowl and work around so each is dredged with the flour mixture.  Cover and place in the refrigerator for 90 minutes (no more, no less).  Take drummettes out of the refrigerator and heat the oil in either a dutch oven or deep fryer to 350 degrees.  Once oil is up to temperature, depending on the size of the fryer vessel you may or may not want to work in batches.  Each batch should fry for exactly 13 minutes.  Then either lift the fryer basket or retrieve the wings with a bamboo spider to drain excess oil.  Toss in buffalo wing sauce (recipe below) and enjoy crispy delicious wings!

Buffalo Wing Sauce

2 Tbs of minced garlic

1 cup of buffalo wing hot sauce (my favorite is Frank’s buffalo wing hot sauce)

1/2 stick margarine

1/8-1/4 of splenda depending on heat preference

1 tsp worchestershire sauce

pinch of grey or sea salt

pinch of black pepper


Combine all ingredients in a saucepan over medium heat.  Simmer sauce for 5 minutes, then reduce to low.  Toss wings in sauce.



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