If you love wings like I do, you will LOVE these. Some of my friends say mine are better than Hooter’s wings – I think that’s a nice thought, but I will gladly take that compliment. Cindy, my wonderful wife, always wants me to take her to Hooter’s for the wings, so I was delighted to find and refine this recipe – as scrumptious and a whole hour closer! Brad’s Totally to Die For Buffalo Wings Recipe

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1/2 cup butter

1/2 cup Frank’s hot sauce (NOT tabasco – Frank’s is better)

1 teaspoon of freshly ground pepper

1 teaspoon garlic powder

1 cup flour

1 teaspoon paprika (I use Hot Hungarian paprika)

1 teaspoon cayenne pepper

1 teaspoon Kosher salt

3 lbs chicken wings – cut the flippers and the drummettes apart with a scissors – leave the tips on – they are crunchy!  Drumsticks work well too – dark meat and more of it.  We mix them up now for the boys – they love ‘em.

ranch or bleu cheese dressing (I prefer them naked – no dressing)

celery

some peanut oil

Heat oven to 425 degrees.

Directions – Combine the butter and hot sauce and put it on a low fire until melted.

Mix the dry ingredients together in a large bowl. The wings need to be dry, pat them dry. Put the wings into the large bowl with the dry ingredients and fluff them around until coated evenly.

Put the wings in the refrigerator for 60 to 90 minutes. – DO NOT skip this step. It is important for the breading to stay on – and this will do it, it makes the wing/flour mixture to be sticky.

Sprinkle peanut oil on a half sheet pan and place wings on the pan. NOTE – I roll each wing in a little peanut oil in a little stainless bowl first. Not low fat, but it sure beats deep frying – which you will always find as the recommended way to cook Buffalo wings. This saves a ton of fat and works and tastes as well – I don’t ever skimp – trust me it is as good.

Put them in the preheated 425 oven and cook for 35-40 minutes+/- till they are CRISPY! Take the wings out, put them in a serving bowl, pour the hot sauce/butter mixture over them and toss.

Total YUM – Dang, I’m getting hungry again.

Of course, you will want to serve this with ice-cold beer, a margarita or a Maker’s Mark Bourbon and Coke. Now, I never advocate mixing Bourbon with anything, but you will need something cold to put out the fire here.

NOTE – these wings are not too hot – my Mom eats them. I consider them spicy, but not hot. Hot to me is when your eyes AND nose waters. If you like them hot-hot, add 1/2 teaspoon of cayenne or 1 teaspoon of habanero sauce to the hot sauce and butter mixture.

When you come for a site visit to view some of our properties – just ask – Cindy and I will always treat you to my Totally To Die For Buffalo Wings and drinks at our place. www.KYLandSales.com