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Monday, January 9, 2012

Buffalo Chicken Wings

~10 wing portions
1/2 cup flour
1/8 tsp. paprika
1/8 tsp. cayenne
1/8 tsp. salt

Mix the dry ingredients and coat the wings. Put in a container, cover, and refigerate for 60-90 minutes. The flour will mix with the juices and get a little gummy. This is what you want. Skip this step and they just won't turn out right. You have two options for cooking. Traditionally, fry in 375 degree oil for 10-12 minutes. If you want to cut down on the calories and oil, bake in the oven at 450 degress for 40-45 minutes, flipping the wings halfway through. I decided to bake them. I used a cooling rack on a rimmed cookie sheet.

1/4 cup butter
1/4 cup hot sauce (if you want the real taste, use Frank's hot sauce)
dashes of pepper and garlic powder

Melt the butter and add the hot sauce. This proportion is for a medium hotness. If you want mild, use more butter and less hot sauce (or vice versa if you want hotter - you can also add powdered cayenne pepper). Mix the wings with the sauce in a large bowl and enjoy. Serve with celery and blue cheese dressing.