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Buffalo River Hot Wings

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"No tailgate party is complete without these chicken hotties that look like miniature drumsticks. This recipe uses drummettes, which are the meatiest portion of the wing. Pressed for time? Dress up already fried drummettes with the sauce."

List of Ingredients

• Vegetable oil
• ½ cup all-purpose flour
• 1 tsp salt
• ¼ tsp black pepper
• 3 pounds chicken drummettes
• ¼ cup hot sauce
• ¼ cup water
• 4 Tbsp unsalted butter
• 1 Tbsp cider vinegar


Recipe

Pour the oil to a depth of 2 inches in a large cast-iron skillet. Place over medium-high heat and bring to 350°F.

Preheat the oven to 350°F.
Meanwhile, combine the flour, salt, and pepper in a large zip-top plastic bag. Add the drummettes, a few at a time, shaking the bag to evenly coat. Fry 10 minutes, or until golden brown. Drain on paper towels. Arrange in a 13 x 9-inch baking dish.

In a small saucepan over low heat, combine the hot sauce, water, butter, and vinegar. Cook until the butter melts and the mixture is well blended. Pour over the chicken. Bake, uncovered, 12 to 15 minutes, or until hot. Serve warm.

Makes 36 drummettes.