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Smokin' Hot Buffalo Wings

Source of Recipe


Unknown






List of Ingredients



• 2-1/2 lbs. chicken wings (12 to 15 wings)
  
• 3 Tbsp Arizona Gunslinger Smokin' Hot Jalapeno pepper sauce (or use regular Louisiana hot sauce or your favorite hot sauce)
  
• 1 Tbsp mild vinegar (omit this if you are using Louisiana hot sauce, and use 1/4 cup of the hot sauce only)
  
• 1/2 cup (1 stick) butter
  






Instructions



1. Wash and cut wings apart at the joint (save the tips to cook up for chicken soup stock later); pat dry and set aside.
   
   
2. Deep fry the wings in a deep fat fryer or in a deep skillet or pan on the stove. The fat should be hot enough so that the chicken wings take 12 to 14 minutes to brown (350 to 375 degrees F). Drain the wings on a paper towel and keep them hot in the oven if you are going to use right away, or place them in the refrigerator if they are for the next day.
   
   
3. Mix hot sauce and butter in a pan and heat just enough to melt the butter. Place the wings in a bowl, pour the sauce over them, and stir to coat completely.
   
   
4. Place the wings in a single layer on a cookie sheet and bake them in the oven at 425 degrees for 10 minutes or until they are hot.
   
   Serving Suggestion: Accompany these with celery sticks with blue cheese dip and hot German potato salad.