Buffalo Chicken Wings
Prep time
Cook time
Total time
Category: Appetizer
Cuisine: American
Servings: Serves 4 - 6
  • 3 lb Chicken Wings
  • 12 oz Louisiana Hot Sauce
  • 6 tablespoons Butter
  • 2 tablespoons White Vinegar
  • 1 tablespoon Worcestershire Sauce
  • 1½ teaspoon Cayenne Pepper
  • ¼ teaspoon Garlic Powder
  • 1½ tablespoon Wondra Quick-Mixing Flour
  • Oil for frying
  1. Pat the wings dry and season with salt
  2. Deep fry the wings in batches for 10 to 12 minutes
  3. In the meantime, mix all sauce ingredients except Wondra flour in a saucepan and simmer until warm
  4. Ladle about ¼ cup of sauce into a bowl and let cool down for a minute. Mix in Wondra flour to make a slurry
  5. Return slurry to saucepan and stir until the sauce thickens
  6. Once the wings are fully cooked, transfer about a dozen to a large bowl, add ¼ to ½ cup of sauce and toss to evenly cover wings
  7. Serve with celery sticks and ranch dressing
Increase the white vinegar by 1 tablespoon for extra heat
Recipe by GourmetThis.com at http://gourmetthis.com/buffalo-chicken-wings/