Roxy15
New member
Deep-Fried Chicken Wings:
5 lbs. Chicken Wings-(Drum & Wing Separated)
1 Cup Frank’s Hot Sauce Or Your Favorite Hot Sauce
2/3 Cup Butter
1 Gallon Peanut Oil
Separate wings and drums from each other (scissors seem to do the trick well).
In a large pot, heat Peanut Oil over medium-high heat, when placing the wings you want the oil to just sizzle, not pop everywhere.
In a saucepan, melt butter and hot sauce and let simmer while wings are cooking.
Once oil is heated, carefully place wings into Peanut Oil and fry until golden brown; when the wings are done, they will start to float.
Remove the wings and place in a bowl with paper towels to absorb the excess oil.
After all wings are done, place in a bowl, pour sauce over top, and shake to coat all wings.
5 lbs. Chicken Wings-(Drum & Wing Separated)
1 Cup Frank’s Hot Sauce Or Your Favorite Hot Sauce
2/3 Cup Butter
1 Gallon Peanut Oil
Separate wings and drums from each other (scissors seem to do the trick well).
In a large pot, heat Peanut Oil over medium-high heat, when placing the wings you want the oil to just sizzle, not pop everywhere.
In a saucepan, melt butter and hot sauce and let simmer while wings are cooking.
Once oil is heated, carefully place wings into Peanut Oil and fry until golden brown; when the wings are done, they will start to float.
Remove the wings and place in a bowl with paper towels to absorb the excess oil.
After all wings are done, place in a bowl, pour sauce over top, and shake to coat all wings.