Buffalo Style Chicken Wings


Preheat oil to 375F in deep fryer. The wings can be baked instead, but we prefer deep fried in peanut oil. Combine all sauce ingredients and mix well. I usually, just make the sauce to taste, sometimes I add more or less Texas Pete, so as you are adding the Texas Pete, stir it well and taste as you go.  The sauce gets better over time, but you can use it right away if you don’t have time to wait. If using whole wings, separate the drummettes from the wings section by placing a heavy duty knife between at the joint and pop the back of the knife with your hand. Remove the wing tip using similar technique.

Deep fry wings at 375F for 15 minutes in peanut oil. Put wings in a large bowl, pour some sauce on them and coat them well. When you plate them, drizzle a little sauce over the top of them. 

Optional dipping sauce, goes perfect with these wings (contains dairy): 1/2 C yogurt Heaping tablespoon of fresh chopped mint 2 cloves of garlic Dash of garlic salt

Family pack of wings whole (or frozen sections)

1 stick butter or 1/2 cup butter alternative

1 cup Texas Pete

2 cloves crushed garlic

1 tsp Dijon mustard

1 tsp ketchup