Serve with plenty of napkins, celery sticks, and blue cheese or ranch dressing. Making wings for a crowd? Double or triple the recipe and keep the cooked wings warm on a platter in a 200°F oven.
Makes 4 servings
24 chicken wings, separated into drums and flats
1-1/2 tablespoons instant flour
salt to taste
freshly ground black pepper to taste
1-1/2 cups Frank’s® RedHot® Buffalo Wings Sauce
1 In a large bowl, toss the wings with flour, salt, and pepper to taste. Set aside.
2 In a 12-inch skillet, heat 2 inches of canola oil to 350°F. Add half of the wings to the skillet. Fry until golden brown on both sides, about 10 minutes, turning as needed with tongs to make sure pieces are evenly browned. Remove to a large bowl and toss with the sauce. Repeat with the remaining wings. Toss again. Serve immediately.