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I had tried making buffalo wings many times and never got them to come out right. They were always too soggy, not crispy enough, mushy, etc. Finally, I was at my sister's house one night and watched her make them. Voila! I finally had a method for getting the perfect buffalo wing! Thanks to my sister, Deb Rogers.
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Vegetable oil (enough for deep-frying the wings)
3 lbs chicken wing sections
1 bottle hot sauce
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While the oil is heating in a deep pan, rinse and dry the wing segments.
Deep-fry wings until browned.
Toss in hot sauce, and then place in a 400° oven.
Once the sauce on the wings dries in the oven, toss the wings again in the remaining sauce.
Bake for another 15-20 minutes.
Serve with ranch or bleu cheese dressing on the side.
================================================Note 1: Do not batter or flour the wings!
Note 2: Always disinfect your counters, stove and sink after handling raw poultry!
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