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Ingredients
| chicken wings: 2 lbs |
| apple cider vinegar: 3 Tbl |
| garlic salt: 1 tsp |
| paprika: 1 tsp |
| red pepper flakes: 1 tsp (crushed) |
| onion salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| multipurpose shortening: 1 cup |
| salted butter: 1/2 cup |
| garlic: 1 clove (minced) |
| hot sauce: 1/2 cup (or to taste) |
Jeri's Spicy Buffalo Wings
Credit: AllRecipes
User rating:
"Different layers of flavors create a buffalo wing sauce with a nice bite! Not too hot and not too mild. Serve with ranch or blue cheese dressing."
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Prep Time
20 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
Directions
- Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover bowl with plastic wrap.
- Marinate chicken in refrigerator 1 to 4 hours.
- Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side.
- Arrange fried chicken pieces onto a baking sheet.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes; remove chicken to a platter lined with paper towels to drain.
- Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes.
- Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl.
- Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.