Utter-Fantasy Buffalo Wing Recipe by Utter-Fantasy writer & illustrator & chef Doug Bowles
Chicken wings (usually one pound per person)
Franks RedHot Original Hot Sauce-Lg 23 oz bottle
Butter Salt Seasoning
Celery AND carrots
Marie’s Chunky Bleu Cheese Dressing
Directions for Wings
(Do not skip any of these steps, for the best wings you’ve ever had.)
I use a Fry Daddy. Fill to mark inside with vegetable oil and let it get hot.
Cut wings at joints (Wing tips can be saved for making stock.)
Don’t over-crowd the Cooker. A medium-sized Fry Daddy should cook about 10 wing pieces at a time.
They will turn golden brown and float when cooked.
Remove from fryer and pat dry with paper towels.
Put cooked wings in Refrigerator, as you go. (You want them cool when coating with hot sauce.)
Continue frying until all wings are cooked.
Let ALL wings cool in Refrigerator for at least 15 minutes. (This let’s the wing grab the sauce, instead of melting it off, which it does when hot.)
Directions for Sauce
• While wings are cooling, preheat oven to 350 degrees.
• Put entire bottle of Franks RedHot Original Hot Sauce in a medium mixing bowl.
• Add 1 tablespoon Chili Powder.
• Add 1 tablespoon Butter Salt Seasoning.
• Add 1 tablespoon Pepper.
• Wisk together.
Putting it all Together
Take cooled wing pieces, dunk into sauce and place on cookie sheets (More than one cookie sheet may be required.)
Do not let the wings touch each other. Keep them an inch apart on pan if possible.
When all wings are coated and placed on cookie sheets, place in preheated oven.
Bake for 35-45 minutes. The wings should be caramelized and dry, as well as the excess sauce on bottom of pans. – (dry)
You may need to rotate pans on oven racks half way thru, to bake all wings evenly.
Remove from oven, scoop hot with spatula, dunk in Marie’s Chunky Bleu Cheese Dressing and ENJOY!