Chicken wings are easy.
If you are looking for hot, crisp Buffalo-style chicken wings,
(This recipe yields 10 chicken wings or 20 pieces.)
Cut each winginto two pieces. One piece will be the drummette.
Lightly dust each wingpiece with flour.
Do not use a batter! (This is just a lightly
floured wing.) Lightly dusting the wingwith flour will help
the sauce adhere better to the wing.
After the wing is lightly floured, drop the wings into hot
oil in the deep fryer and fry for 10-15 minutes. The wings
should appear a deep, golden brown.Then drain the wings.
When the wings are drained, put them in a bowl with 4 ounces
of Rickey`s hot or mild sauce* and one-eighth teaspoon minced
or chopped garlic. Cover and shake vigorously until each piece
is well coated. Be careful, because if you're not, someone
might mistake you for a tasty wing covered with this delicious
Put the wings on a plate, and serve them hot and crisp.
Quick Pick - 12oz. Rickey's Wing Sauce
Your wings will be the HOTTEST
*Use Rickey`s Hot Sauce if you like hot wings. If you prefer
a milder version, use Rickey`s Chicken Wing Sauce.
*For a lower calorie version, bake the wings in the oven at
450 degrees until they are golden brown. (If you bake the
wings, lightly sprinkle them with garlic powder. Do not coat
them with flour.) You may also omit the garlic from the sauce.