Good as an appetizer, a snack, or with soup. Unleavened flatbread known as lavosh is Armenian.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups vegetable oil for frying
- ¼ cup butter
- 5 tablespoons Buffalo wing sauce
- 1 tablespoon distilled white vinegar
- 4 pounds chicken wings, tips removed and wings cut in half at joint
Instructions
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Melt butter in a skillet over low heat. Stir wing sauce and vinegar into melted butter until fully incorporated and heated through.
- Working in batches, cook chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer cooked wings to hot sauce mixture and turn to coat completely. Leave wings in sauce for 2 to 3 minutes to soak up flavors. Remove to a serving plate.
- Cook’s Note:
- The 10 minute frying time is for jumbo wings. Smaller wings will likely require less time.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Reviews
All that have tried these have loved them. We season generously before frying with Nature’s Supreme Flavor Mate Kentucky Chicken & Poultry Seasoning. Doubling the sauce mixture is best for 4 lbs of wings.