Authentic Buffalo Wings

1. 1

   Mix the flour, salt, pepper, and cayenne in a large bowl.

2. 2

   Run a whisk through the mixture to make it light and fluffy.

3. 3

   Take the wings and dredge them through the flour mixture.

4. 4

   Set dredged wings aside as you finish dredging all pieces.

5. 5

   When you see moisture seeping through the breading, dredge them again.

6. 6

   Heat the cooking oil to 350F in a large cast iron fryer.

7. 7

   You will want enough oil to have the wings completely submerge when you place them in the oil.

8. 8

   Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180u00b0F.

9. 9

   Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.

10. 10

    Mix two sticks of melted butter with two cups of Frank's RedHot Hot Sauce or Louisiana Hot Sauce.

11. 11

    Heat the mixture to a slow simmer.

12. 12

    Put your wings in a few at a time, and coat well with the hot sauce mixture.

13. 13

    Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks.

14. 14

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.