Unfortunately the Patriots lost, but my wings were still a huge hit! This was the first time I ever made wings and fried something. It was quite the experience where it's loud, messy and somewhat dangerous. Once I got the hang of it it wasn't THAT bad and I would do it again especially to make these tasty bad boys.
I got the recipe off of a website called Pioneer Woman, possible one of my new favorites. Her name is Ree and describes herself as a desperate housewife, but from the look of her website I would say she is anything but desperate. I urge you all to check it out thepioneerwoman.com, it's worth following!
Ingredients
- 2 pounds (to 3 Pounds) Chicken Wing Drummettes
- Canola Oil
- 2 sticks Butter
- 1 bottle Frank's Red Hot (12 Oz Bottle)
- Tabasco Sauce, To Taste
Preparation Instructions
In a deep skillet or Dutch oven pour about 1 inch to 1 ½ inches of Canola oil. Begin heating the oil over medium/medium high heat. Meanwhile, throw your wing drummettes into a strainer and give them a good rinse.
When the oil is good and hot (about 360 degrees) place the raw wings into the skillet. Keep them moving with a pair of tongs so that hey don’t stick to the bottom of the skillet.
While the chicken is cooking melt 2 sticks of butter (1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a.k.a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”). Stir well until combined. Next you will add Tabasco sauce to your preferred temperature. I usually like 12 to 13 shakes.
When the chicken has cooked for about 25 minutes, take them out with a pair of tongs and place then on a paper towel to drain. In small batches begin placing the cooked wings into the sauce to coat. Give them a good stir until thoroughly coated. Place them in a serving bowl. Repeat until all of the chicken is coated with sauce and ready to eat.
Serve with carrots and celery and ranch or blue cheese dip.
Blue Cheese Dressing
1 Packet of Hidden Valley Ranch salad dressing mix
½ cup of milk
(mix dressing and milk together)
1 cup of May (the fatty kind)
½ cup Sour Cream
Blue Cheese (add all together)
