Buffalo Wings

Enjoy the spicy flavors of these chicken drummettes - appetizer ready in 50 minutes. MORE+ LESS-

By Betty Crocker Kitchens

May 24, 2011

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

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

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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.

Serve these spicy wings with blue cheese dressing and celery sticks.
Fry wings up to 8 hours ahead of time, store in refrigerator just until ready to serve. To serve, heat oven to 450°F. On an ungreased 15x10 x1-inch baking sheet place chicken. Bake 6 to 8 minutes, or until thoroughly heated. Toss with pepper sauce mixture.