Crispy Buffalo Chicken Wings

Is there anything better than a good, crispy chicken wing? Is there anything worse than a chewy, slimey wing? When my mother casually mentioned that she makes “a good chicken wing” – I laughed. First, because she has never been one to boast about her cooking (which is amazing). Second, because I had never heard her utter the words “chicken wings” before. So I told her to put her money where her mouth is and make those chicken wings! Needless to say – they were the best, crispiest (but not burnt) chicken wings I have ever had. And it was shockingly easy (especially because the hot sauce comes from a jar)!

6 whole chicken wings
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Texas Pete Buffalo Wing Sauce

Preparing the chicken wings: a whole chicken wing is made up of 2 joints and 3 sections (image to the right). Dislocate and cut through the joint connecting the wingette and drumette. Dislocate and cut through the joint connecting the wingette and the tip. Discard wing tip (image to the left). Or buy frozen cut up wings and defrost.

Crispy Buffalo Chicken Wings

In a large bowl, combine flour, paprika, cayenne pepper and salt. Coat wingette and drumette in flour mix. Make sure to press the flour mixture into each wing. Place chicken on a plate and refrigerate for 1 hour.

In a large pot, pour 2 inches of vegetable oil. Under medium/high heat bring to 360°F . If you don’t have a thermometer then dip the end of a wooden spoon into the oil and if there are bubbles around the handle it’s ready for frying!

Cook wings batches. Crowding the pot will not result in crispy wings! Turn as needed until cooked through and browned, about 10 minutes. Remove wings and toss in buffalo wing sauce. Makes a dozen wings.

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