Buffalo Wings

 

2

quarts oil for frying

1/2

cup Gold Medal® all-purpose flour

1/4

teaspoon paprika

1/4

teaspoon ground red pepper (cayenne)

1/4

teaspoon salt

2

packages (1 lb each) chicken drummettes

1/4

cup butter

1/4

cup red pepper sauce

1/8

teaspoon black pepper

1/8

teaspoon garlic powder

• 1 In deep fryer or 3-quart heavy saucepan, heat oil to 375°F.
• 2 In 1-gallon resealable food-storage plastic bag, mix flour, paprika, red pepper, and salt. Add chicken, seal bag and shake until chicken is coated with flour.
• 3 Fry chicken in batches (to avoid over crowding) about 10 minutes each or until brown and no longer pink in center. Drain on paper towels.
• 4 Meanwhile, in 1-quart saucepan combine butter, pepper sauce, black pepper and garlic powder; cook over medium-high heat, 3 to 5 minutes, stirring occasionally, until butter is melted and mixture is blended.
• 5 In large bowl, toss chicken with butter mixture until completely coated.