Buffalo Wings With Greek Yogurt Dip

1. 1

   In a sealable container (large ziplock bag, tupperware, covered dish) marinate wing segments with enough buttermilk to cover and let stand overnight. This step is optional.

2. 2

   In a large bowl or ziplock bag, combine flour, salt, paprika, and cayenne pepper and mix.

3. 3

   Take a few chicken segments at a time and shake off excess buttermilk. Coat entirely in the flour mixture and set in a sperate container. Repeat with remaining wing segments. Refrigerate coated wings for 1 hour.

4. 4

   In a 2-quart saucepan, heat butter and hot sauce just until butter melts. Add black pepper, garlic powder and stir with a whisk to combine. Turn heat to low and keep warm on stove top.

5. 5

   Deep-fry chicken, 8 - 10 pieces at a time, in 375u00b0F oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.

6. 6

   Drain chicken on a wire cooling rack or paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.

7. 7

   Repeat with remaining chicken.

8. 8

   For the dip, take at least 1/2 cup of yogurt and add the blue cheese and cinnamon sugar to your preference.

* Per serving · 4 servings · Values may vary.

No additional tips available.