You can't throw a Super Bowl party without Buffalo Wings! They're really easy to make, and you can adjust the spice by using hot or mild sauces.
Traditionally, Buffalo Wings are made without any breading. These wings can be made gooey by serving them right away, or dry them out a bit by baking them at a low temperature in the oven. Cooking the wings in small batches ensures even cooking, and prevents them from sticking together during frying.
Serve your Buffalo Wings with celery and carrot sticks and plenty of blue cheese dressing. Don't forget the napkins!
Buffalo Wings
- 2 1/2 pounds chicken wings, split with tips removed
- 1 cup Frank's Red Hot sauce, or bottled Buffalo Wing sauce
- 1/2 cup butter
- 1 quart vegetable or canola oil for frying
Heat oil in a deep fryer or dutch oven until it reaches 350 degrees Fahrenheit. Fry the wings in small batches, for about 10-12 minutes or until cooked through and crispy, turning occasionally.
Meanwhile, in a small saucepan, melt butter over low heat. Add hot sauce; cover pan to keep warm.
Toss the cooked wings in the hot sauce mixture until coated; serve warm.
Makes about 24-30 wings.
