BUFFALO CHICKEN WINGS

I am very particular when it comes to Buffalo Chicken Wings. I love them super crispy, and full of flavor. There are definitely a few places around Charlotte that are no fail. My kitchen is one of them. I have played around with this recipe for years, and finally got the chance to take a few pics and get this recipe down on pen and paper.

You are probably going to be surprised how I make them and what I put in the sauce. I enjoy mine at a mild/medium spice. Feel free to add a bit more heat if you so desire! This recipe will make about 12 full wings or 20 wing pieces. I love using the full wing. I think the chicken is a bit more tender. This is how I grew up eating them in the north! If you love buffalo chicken wings, you will also love my Buffalo Chicken Dip!

Heat up the canola oil in a heavy bottom pot. You want enough oil to just cover the wings. In a freezer bag, combine the AP flour, rice flour, and a few dashes of salt.

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Place the wings in the bag. Seal and shake. Once the oil is hot enough, shake excess flour off of wings and submerge into the hot oil. I did mine in two batches…you do not want to crowd the pot/or lower the oil temp too quickly.

As the wings are frying, melt the butter in a pan. Once melted remove from heat and whisk in the buffalo sauce and celery seed. That’s it. The sauce is done!

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Turn the wings as they fry…it will take anywhere between 15 to 20 minutes for the wings to fully cook at a medium-high temp. Remove wings from pot and transfer immediately to sauce pan and coat. Repeat this process for the remaining wings.

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I tested this recipe over and over…even when the wings are placed in the sauce, they still stay crispy. I also enjoy these sometimes with the sauce on the side…and of course…loads of ranch dressing! ENJOY!!!