Buffalo wings started in Buffalo New York. A small, family restaurant, The Anchor Bar, served them for the very first time in 1964. And since then, there have been hundreds of variations – and here is mine!
What you need:
- 12 chicken wings
- 1 cup hot sauce, like tapatio, Valentina, or Cholula
- 2 cloves of crushed garlic
- 2 teaspoon sea salt
- 2 teaspoon lemon pepper
- ½ cup flour
- ½ teaspoon cayenne pepper
- ½ teaspoon chipotle chile powder
- Oil for frying
- Ranch or Blue Cheese Dip
- Celery sticks
How to Do it:
Mix the hot sauce with the garlic, 1 teaspoon of sea salt and 1 teaspoon of lemon pepper. Place chicken in a glass dish and pour marinade over it to cover. Cover the dish and refrigerate for 2-3 hours.
Mix the flour with the remaining sea salt and lemon pepper, chile powder and cayenne pepper.
Dredge the wings in the flour.
Heat oil in a small, deep pan to about 350 degrees. Fry each wing until browned on all sides. Place on a baking dish with a rack and bake in a preheated, 350 degree oven, for about 20 minutes, until the chicken has no pink left.
Coat lightly with more hot sauce. Serve hot with celery sticks and ranch or blue cheese dressing (or both!)
Makes 12 appetizers
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