Oh honey, let me share my recipe for BUFFALO CHICKEN WINGS 2 with you today! These crispy, saucy wings are always a hit at family gatherings, and I just know you’ll love making them as much as I do.
What makes these wings so special is the golden-brown perfection you get from frying them in butter until they’re just right, then tossing them with that beautiful red pepper sauce. The key is using real butter and taking your time to get those wings cooked through and crispy on the outside.
I love serving these with chilled celery sticks and a homemade blue cheese dressing on the side—it’s the perfect way to cool things down between bites. My grandchildren always gather ’round when these wings come out of the kitchen, and it fills my heart knowing I’m creating memories one delicious batch at a time.
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BUFFALO CHICKEN WINGS 2
Ingredients
- 2 pound Chicken Wings
- 0.5 cup Butter
- 1 tablespoon Red Pepper
- 1 tablespoon Red Pepper
Instructions
- Blue Cheese Dressing Chilled Celery Sticks Fry up the chicken wings that have had the tips removed and cut in half at the joint in 1/4 cup of butter until golden brown.
- Allow the wings to cool before frying a second time, yes they are fried a second time so if you are a calorie watcher you can stop now.
- They can be fried the first time a day ahead.
- Before frying the second time mix the Tabasco and Hot Pepper sauce with the melted butter.
- Fry the wings a second time in the HOT butter until wings are heated.
- You need to use enough Tabasco and Hot Pepper sauce to give the butter a reddish color.
- Serve with chilled celery sticks and blue cheese dressing.
