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| Crispy Buffalo Chicken Wings (Photo by Amy Bradt) |
Recipe by: Amy Bradt Yield: 8 servings
Ingredients
Seasoning Mix:
2 tablespoons ground paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
1 1/2 teaspoons Lawry's seasoned salt
1 teaspoon cayenne pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon mustard powder
Louisiana Hot Sauce (optional)
3 pounds chicken wings
vegetable or peanut oil
Directions
Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.
Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300°.
Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.
Increase oil temperature to 350°. Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; sprinkle with seasoning mix on each side, then transfer to a bowl.
Sprinkle more seasoning mix and hot sauce over wings as needed and toss to evenly coat.
2 tablespoons ground paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
1 1/2 teaspoons Lawry's seasoned salt
1 teaspoon cayenne pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon mustard powder
Louisiana Hot Sauce (optional)
3 pounds chicken wings
vegetable or peanut oil
Directions
Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.
Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300°.
Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.
Increase oil temperature to 350°. Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; sprinkle with seasoning mix on each side, then transfer to a bowl.
Sprinkle more seasoning mix and hot sauce over wings as needed and toss to evenly coat.
Original recipe: http://allrecipes.com/recipe/232988/crispy-restaurant-style-buffalo-chicken-wings/
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