I’ve eaten more than my fair share of chicken wings in my day, but it wasn’t until I made my own on a whim that I realized how good they could be.
Following the Restaurant-Style Buffalo Chicken Wing Recipe from All Recipes with a couple minor modifications, I made the best wings, with a light crispy skin and a delicious sauce with a hint of curry. Perfecto!
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 12 chicken wings
- oil for deep frying
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
- 2 dashes curry powder
- 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(I didn’t do this because who has the time?)
- 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. (I only filled it up half way, because who wants to waste that much oil?)
- Combine the butter, hot sauce, pepper and garlic powder (and optionally a buncha curry 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.
- 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 on paper towel to take a layer of grease off, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Enjoy the best wings you’ve ever made.