Restaurant-Style Buffalo Chicken Wings

Ingredients

• Wheat flour

  White, all-purpose, enriched, bleached

  1 ¼ tbsp or 10g

• Paprika

  Spices

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Salt

  Table

  ⅛ tsp or 0.8g

• Chicken wing

  Broilers or fryers, meat and skin, cooked, fried, flour

  2 wing, bone removed or 64g

• Butter

  Salted

  2 ½ tsp or 12g

• Frank's Red Hot Buffalo Wing Sauce

  Sauce

  1 tbsp or 100g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Canola oil

  1 tbsp or 14g

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.