Chili Coated Buffalo Wings
How to make Chili Coated Buffalo Wings recipe
Serves 4 as the entrée or 6 to 12 as an appetizer
Ingredients:
24 chicken wings
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cayenne powder
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups unbleached white flour
4 cups flavorless cooking oil
¼ cup your favorite hot sauce or Tabasco sauce
1 recipe Blue Cheese Dressing
Carrot sticks and/or celery sticks, for serving
Method:
Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a bowl, combine the salt, chili powder, paprika, cayenne, coriander, pepper, and garlic powder. Stir to mix evenly.
Rub the wings with the mixture, then refrigerate for 1 to 8 hours.
Rub the wings with the four. Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil.
Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil (350 to 375°F). Turn the heat to high. Add half the wings. Cook until a deep golden and the meat is cooked along the bone (cut into one with a paring knife). Total cooking time is about 12 minutes.
Transfer the wings to a wire rack to drain. Cook the second batch of wings. Transfer the wings to a serving platter. Pour the hot sauce over the wings. Serve with the dressing and the carrot sticks.
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| Chili Coated Buffalo Wings |
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