This spicy Buffalo wings recipe has different layers of flavors with a nice bite! It's not too hot and not too mild. Serve with ranch or blue cheese dressing.
Ingredients
- chicken wings: 2 pound
- apple cider vinegar: 3 Tbsp
- garlic salt: 1 tsp
- paprika: 1 tsp
- red pepper flakes: 1 tsp (crushed)
- onion salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- all-purpose flour: 0.5 cup
- shortening: 1 cup
- butter: 0.5 cup
- clove garlic: 1 piece (minced)
- hot pepper sauce: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
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Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
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Preheat the oven to 425 degrees F (220 degrees C).
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Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Transfer fried chicken to a baking sheet.
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Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. Remove chicken to a paper towel-lined platter to drain.
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Make sauce: Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into butter-garlic mixture; reduce heat to low and simmer for 5 minutes. Transfer sauce to a large bowl.
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Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.
