Serious Savings of the Possum: The Great Chicken Experiment Day 2

So, you have come back for another delicious dinner?

Today, I am making the best darn hot and spicy chicken wings.

So, I have a confession... I forgot to take pictures of pretty much everything. So, you have to do with my sad drawings of what to do.

I found this recipe on Allrecipes.com. HERE is the link for Restaurant-Style Buffalo Chicken Wings.
I also found the recipe for the potato skins I fried too. I am not going into how to make those--another day.

PLEASE NOTE: I changed the size of the recipe for 4 wings. Keep that in mind when making your amounts.

Start with mixing the following dry ingredients in a bowl.

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon paprika

3 1/2 Tablespoons all-purpose flour

After you mix them up, coat each of the chicken wings in the mixture.

Place the coated chicken wings on a plate and let rest in the fridge for 60-90 minutes.

This is a suggestion.

If you have the time, do this because it makes the wings taste much better.

If you don't have the time, just skip this step.

Preheat your oil to 375 degrees F (190 C). Carefully drop your wings in the hot oil and let cook.

Let the wings cook 10-15 minutes in the hot oil. Turn once about half way through.

While you wait for the wings to be done, make the sauce. Mix the following:

1/4 cup butter or margarine

1/4 cup hot sauce (I really like Frank's RedHot hot sauce)

dash of garlic powder

dash of ground black pepper

Cook on low heat until all mixed up.

Once your wings are done, remove them with tongs. Place them on a plate with paper towels on them. This soaks up most of the left-over oil on the wings. This leaves them crunchy and delicious.