Buffalo Wings

Enjoy the spicy flavours of these chicken drummettes - appetizer ready in 50 minutes. ...MORE + LESS -

2 quarts (2 L) oil for frying

1/2 cup (125 mL) all-purpose flour

1/4 tsp (1 mL) paprika

1/4 tsp (1 mL) ground red pepper (cayenne)

1/4 tsp (1 mL) salt

2 lb (1 Kg) chicken drummettes

1/4 cup (50 mL) butter

1/4 cup (50 mL) red pepper sauce

1/8 tsp (0.5 mL) black pepper

1/8 tsp (0.5 mL) garlic powder

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1

In deep fryer or 3-quart heavy saucepan, heat oil to 375ºF.
2

In 1-gallon resealable food-storage plastic bag, mix flour, paprika, red pepper, and salt. Add chicken, seal bag and shake until chicken is coated with flour.
3

Fry chicken in batches (to avoid over crowding) about 10 minutes each or until brown and no longer pink in centre. Drain on paper towels.
4

Meanwhile, in 1-quart saucepan combine butter, pepper sauce, black pepper and garlic powder; cook over medium-high heat, 3 to 5 minutes, stirring occasionally, until butter is melted and mixture is blended.
5

In large bowl, toss chicken with butter mixture until completely coated.

Tip: Serve these spicy wings with blue cheese dressing and celery sticks.
Do-Ahead: Fry wings up to 8 hours ahead of time, store in refrigerator just until ready to serve. To serve, heat oven to 450F. On an ungreased 15x10 x1-inch baking sheet place chicken. Bake 6 to 8 minutes, or until thoroughly heated. Toss with pepper sauce mixture.