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Crispy Buffalo Wings

List of Ingredients




Recipe By : John A. Gunterman

5 pounds chicken wings -- deep fried
1/2 gallon hot pepper sauce
1 cup cornstarch

Recipe



Deep fry wings until over done. put in pan and cover w/ favorite hot sauce. cover tightly w/ foil and bake in over @ 300? for 1 hour. cool completely in refrigerator. roll wings in corn starch, dip in hot sauce again and roll in corn starch again. let wings sit on plate for a few minutes until cornstarch coating turns "soggy" them drop into HOT fat fryer until extra crispy(about 5 minutes)

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NOTES : I made this one for the annual April fools day party and truly outdid myself this year! They are a great cross between buffalo wings and fried chicken. Super moist and spicy inside w/ an extra crispy "skin" on the outside. Mad a double batch and they were "ALL" gone w/in 15 minutes! When doubling recipe you do not need to double the hot sauce. fry in "SMALL" batches as to not lower the temp of the oil too much. other wise you will have a "not so crispy and very oily" coating!