Buffalo wings happen to be one of my favorite appetizers. I love a deep fried wing and a restaurant nearby would sometimes double fry theirs to reach that perfect texture. Chicken, however, can become very dry and rubbery if it is in the fryer too long.
I love making these at home and I have made them a hundred different ways and tried many different sauces, but this is my family’s absolute favorite! These are seasoned, floured and baked half way through in the oven, then tossed in buffalo wing sauce and deep fried to a crispy brown. Because they are not in the oil for very long, they don’t dry out as quickly. When they come out of the fryer, they are doused in more wing sauce and served with your favorite creamy dressing.
The result is a well-seasoned, juicy wing with a crunchy and delicious crust. These are seasoned with soul seasoning and garlic powder before dipping them in the flour. This is a critical step in the process so be generous with the seasoning!
I could tell you all about how great these are for game days and holiday gatherings, but in actuality, these are awesome any night of the week! They are delicious and addictive, so make plenty!
2 tablespoons + or - soul seasoning
1-2 tablespoon garlic powder
Olive oil (just enough to drizzle over chicken before baking)
1 ½ cups flour
2-3 pounds drummettes or whole wings
Oil for deep frying
For the sauce:
1 ½ cups hot sauce
1 ½ cups melted butter or margarine
Wash the chicken well and pat dry with a paper towel.
Drizzle with olive oil and sprinkle each piece generously with soul seasoning and garlic powder
Roll each piece in the flour or use a ziplock bag to shake it around to coat well.
Place chicken on a baking pan. Do not overcrowd the pan.
Bake on 425 for 30 minutes. Remove from oven. The chicken will be about halfway done and starting to brown slightly on the outside. There may be a little flour that is still white, but that is okay. It will cook during the deep frying process.
Mix together the hot sauce and melted butter. Divide this mixture in half using separate bowls.
Set aside one bowl for later.
Heat the oil for deep frying.
Remove the chicken from the baking pan and dip into the sauce mixture. Toss gently to coat.
When the oil is hot enough for frying, place each dipped piece into the oil.
Fry until the chicken is brown and crispy. Remove from heat and place on a paper towel to drain.
After a few minutes, toss into the remaining sauce and coat well.
Serve with ranch or blue cheese dressing.
Note: The sauce is a bit spicy. If you prefer a milder sauce, just reduce the amount of hot sauce. If you have already mixed it and realize it is much too hot, just add more melted butter to create a more mild sauce.