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Buffalo Wings



It's Sunday. Kickoff is in 5 minutes. Time to end the hiatus. We bought a whole chicken for 5 bucks, broke it down and fried it up into a huge pile of buffalo style chicken. Less money, more food, flavor dialed in just to your liking. This one is a no brainer. We added in a link to the deep fryer that we use. One of those kitchen tools that isn't terribly expensive but makes all the difference.


Buffalo Wings

September 14, 2014

Turn a whole chicken into a heaping pile of buffalo wings on the cheap

Prep time:
Cook time:
Total time:
Yield: 1 heaping mound of buffalo chicken
Chicken, whole: 1
flour: 3 c
cornstarch: 1/4 c
black pepper: 2 tsp
smoked chili powder: 2 tsp
garlic: 2 tsp
salt: 2 tsp
milk: 1 c
egg: 2
fry oil (canola or vegetable): enough to cover
hot sauce: 1 c
butter: 1 tbl

1. Remove wings and legs from chicken. Break down thighs and breasts into bite size chunks. We'll have some boneless wings and some traditional wings with this method.
2. Preheat oil to 350 degrees F in your Deep Fryer or cast iron.
3. Mix flour, cornstarch, and all spices. Dredge chicken pieces in flour mixture, be sure to coat all surfaces.
4. Whisk together eggs and milk. Dunk chicken in egg and milk mixture, be sure to cover all surfaces. At this point, I like to take a few spoonfuls of the milk mixture and drizzle them into flour, this will create crunchy chunks on the exterior of the chicken.
5. Dredge chicken back into flour mixture, again be sure to coat well.
6. Fry in oil until golden and crispy, about 5 minutes on each side.
7. Melt butter into hot sauce, toss wings in sauce and enjoy with blue cheese dressing.