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Hot Buffalo Wings

You will need:

  • Peanut oil for frying
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-1/2 teaspoon cayenne, divided
  • 3 pounds chicken wings
  • 1/4 cup unsalted butter, room temperature Blue Cheese dressing

Preheat the oil to 350 degrees. Make sure the oil is at least 2 inches deep in the pot. Meanwhile, place the flour, salt, black pepper and 1/2 teaspoon of the cayenne in a large ziptop bag. Shake to mix and add half of the chicken wings. Seal and shake to evenly coat. Transfer to a baking sheet lined with waxed paper and repeat with the remaining wings. Fry half of the wings at a time for 8-10 minutes or until golden brown. Drain on paper towels and repeat with the remaining wings. Meanwhile, place the remaining cayenne and butter in a large bowl. Add the hot wings and toss well to melt the butter and evenly coat the wings. Serve warm with the dressing.

Straighten Up and Fry

Right! Using the right oil at the right temperature is the key to successful frying. If you sometimes end up with an overly greasy end product, you didn’t bring the oil to a high enough temperature (it wasn’t hot enough). If you end up with perfectly fried chicken on the outside, but not completely done on the inside, you had the oil at too high of a temperature. Fill your deep frying pot no more than halfway with the oil. Then attach a deep fry thermometer and bring the temperature to between 350 and 375 degrees … no higher or lower. Bring the chicken to room temperature about 30 minutes before you fry it. That will help equalize the temperature and not lower the oil temperature when you add it to the pot. Never overcrowd the pot, so it’s best to work in batches. Place the chicken from the first bath on a wire rack placed over a rimmed baking sheet rather than on paper towels. This pulls any excess oil away from the chicken rather than having it sit in the grease. Then place it in a preheated very low (200 degree) oven while you are frying the remaining batches. Although there are plenty of options on the market, you want to select one with a high smoke point. The smoke point is where the oil begins to break down and start to smoke when heated. Use peanut, canola, sunflower or safflower oils for the best results when deep fat frying.

Yield: 6 servings

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