Buffalo Fried Chicken Wing’s Recipe

3 lbs Chicken Wings

8 tbsp. Hot sauce

1 tsp. Garlic Powder

1 1/2 tsp. Paprika

1/2 tsp. Cayenne Pepper

1 tbsp. Kosher Salt

1 tbsp. Black Pepper

1 tbsp. Cajun Seasoning (Tony’s is what we use)

4 tbsp. Olive oil

3 cups All Purpose Flour

Directions

1. Combine all ingredients besides the flour in a container and refrigerate overnight for a minimum of 12 hours.
2. Take a sheet pan and put in the flour mix along with several tablespoons of the marinated liquid. This helps create the craggy and crispy crust on the chicken.
3. Press in the chicken into the flour and make sure to get all the nooks and crannies.
4. Lay the chicken on a wire rack for at least 10 minutes to rest.
5. Bring a dutch oven or a fryer to 350 F.
6. Fry the chicken for around 12-15 minutes until the internal temperature reads 165F at the thickest point.                                                                                      
7. Sauce the wings by basting over the buffalo sauce (recipe below in tips). Tossing wings makes the crust break instead and we found that basting works better if you have the patience.

Tips

• If you are freezing the chicken for later use then account for a longer cook time.
• Temperature will drop once you add in chicken. The oil will be around 270-300F when cooking.
• Don’t overcrowd the fryer. You will end up with a crust that falls off and an uneven cook.
• Feel free to make your own breaded flour. We found that the seasoning in the chicken marinade are strong enough to not need anything besides plain flour.
• Serve with buffalo sauce, BBQ sauce, or any other sauce you like.
• Buffalo sauce is equal parts Frank’s Hot Sauce (or similar) and butter. No need to waste money on premade sauces loaded with extras.