CopyCat Buffalo Chicken Wings
15m prep 25m cook 40m ready
Crispy deep-fried chicken wings tossed in a classic Buffalo sauce made with margarine and Frank's hot sauce. Serve with celery sticks and blue cheese dressing.
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Ingredients
- 2 lbs. chicken wings (disjointed - discard the tips)
- 1/4 Lb. Margarine (do not use butter!)
- 8 Oz. "Frank's" Hot Sauce (also labeled as
- Durkee Hot Sauce. NO SUBSTITUTIONS!!!)
- Oil for frying
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Step 1.
Melt the margarine in a saucepan over low heat, stirring occasionally, just until it is barely liquid; do not let it brown or bubble vigorously. Add the hot sauce and stir to combine, then remove the pan from the heat and set the sauce aside.
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Step 2.
While the sauce is off the heat, heat oil for deep frying to about 350°F (175°C). Pat the wings dry, then fry them in batches without crowding until they are deep golden brown and crispy, turning as needed so they cook evenly.
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Step 3.
Remove the fried wings with tongs or a slotted spoon and drain them on a paper-towel-lined plate or rack. Let them rest briefly so excess oil drips off.
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Step 4.
Put the drained wings in a large bowl with a tight-fitting cover. Pour the reserved sauce over all the wings, cover the bowl, and shake vigorously to coat every wing evenly.
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Step 5.
Serve the coated wings with celery sticks and Kraft Roka Blue Cheese Dressing on the side. Adjust the amount of hot sauce in the sauce to your desired heat level.
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