Prep time: 1 min
Cook time: 1 min
Total time: 2 mins
- Canola or Peanut Oil (enough to fill your pot about ⅔ of the way)
- 12 Chicken Wings (discard tips and cut at the joint - you will end up with 24 wings and drummettes)
- 2 Tablespoons butter
- 2 teaspoons white vinegar
- Franks Hot Sauce
- Heat the oil in a heavy deep pot to about 375 degrees (the temp will drop when you add the wings so you want to start higher than 350.) Preheat your oven to about 200 degrees.
- You can season the wings with a little salt and pepper if you like. Carefully put them in the oil to fry in batches. Move them around so they don't stick and let them fry until they get nice and crispy and a light golden brown. We fried ours for about 10-12 minutes per batch. Remove wings from the pot and place on a plate in the oven.
- To make the sauce, melt butter on the stove top and add vinegar and hot sauce to taste. I think we added about 3 tablespoons of sauce and it was about medium.
- Place wings in a bowl and pour the hot sauce over top. Use tongs to toss the wings in the sauce.
- Serve and enjoy!
Recipe by at http://www.beckiswholelife.com/2012/01/30/buffalo-asian-chicken-wings/