Roxy15
New member
Buffalo Wings:
1 Quart Vegetable Oil, For Deep-Fat Frying
24 Chicken Wings, Tips Removed & Wings Cut In Half At Joint
4 T. Butter
1 T. Distilled White Vinegar
5 T. Frank's RedHot Xtra Hot Sauce
Salt & Pepper, To Taste
Heat Vegetable Oil in a large skillet or Deep-Fat Fryer to 375 degrees.
Deep-Fat Fry chicken wings in oil until done, about 10 minutes.
Remove chicken from skillet or Deep-Fat Fryer and drain on a paper towel-lined plate.
Melt the butter in a large skillet.
Stir in the vinegar and Frank’s Red Hot Wing Sauce; season with salt and pepper, to taste.
Add cooked chicken to sauce and stir over low heat to coat.
***The longer the wings simmer in the sauce, the hotter they will be.
1 Quart Vegetable Oil, For Deep-Fat Frying
24 Chicken Wings, Tips Removed & Wings Cut In Half At Joint
4 T. Butter
1 T. Distilled White Vinegar
5 T. Frank's RedHot Xtra Hot Sauce
Salt & Pepper, To Taste
Heat Vegetable Oil in a large skillet or Deep-Fat Fryer to 375 degrees.
Deep-Fat Fry chicken wings in oil until done, about 10 minutes.
Remove chicken from skillet or Deep-Fat Fryer and drain on a paper towel-lined plate.
Melt the butter in a large skillet.
Stir in the vinegar and Frank’s Red Hot Wing Sauce; season with salt and pepper, to taste.
Add cooked chicken to sauce and stir over low heat to coat.
***The longer the wings simmer in the sauce, the hotter they will be.
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