Buffalo Wings

Ingredients

2 Dozen Chicken Wing Drumettes                          

1 23 fl. oz. bottle of Frank’s Red Hot Cayenne Pepper Sauce

1 ¼ sticks of Butter

1 Cup Flour

1 tsp. Chipotle Chile Powder

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Sweet Paprika

1 tsp. Grill Mates Montreal Chicken Seasoning

1 ½ cups Vegetable or Peanut oil for frying

1 Dozen Celery sticks

1 cup of Blue Cheese Dressing

Directions 

1)      Place flour and all remaining dry ingredients into a 1 gallon zip lock bag.   Place chicken drumettes in zip lock bag, seal, and shake vigorously.   

2)      Pre-heat a medium size frying pan over medium high heat.  Poor in oil and continue to heat oil until a meat thermometer reads between 300 to 325 degrees. 

3)      Once the pan reaches the desired temperature you are ready to begin frying the wings.  First remove wings from zip lock bag one at a time brushing g off any excessive flour, and then gently place each wing in the pan being careful not to get splattered by the hot oil.  Continue this process until you have 8 wings in the pan.   Cook the wings for 7 minutes undisturbed then carefully flip and cook an additional 7 minutes on the other side.  Remove wings to a paper towel lined platter to drain off any excess oil.  Repeat this process until all wings are cooked. 

4)      Pre-heat a second medium size frying pan over medium heat.  Add butter and Cayenne Pepper Sauce and heat until butter is melted and thoroughly combined with the Cayenne Pepper.  Remove from heat.