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Fried chicken wings prepared Buffalo-style that taste absolutely wonderful!
Ingredients
- chicken wings: 12 piece
- seasoned salt: 0.25 tsp (to taste)
- all-purpose flour: 1 cup
- coarse salt: 1 tsp
- ground black pepper: 0.5 tsp
- cayenne pepper: 0.25 tsp
- ground paprika: 0.25 tsp
- quarts vegetable oil for frying: 2 piece
- Buffalo wing sauce (such as Frank's): 1 bottle (12 fluid ounce bottle, to taste)
Metric Conversion
Stages of cooking
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Season chicken wings lightly with seasoned salt.
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Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.
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Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.
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Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
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Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).
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Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.
