Buffalo Wings

Another reason to love our new wok - it works as a deep fryer. It came with an extra-long thermometer just for that purpose.


I was especially excited by this, because one of the reasons I didn't like deep frying was because the whole house would smell for days after. Now that we can deep fry outdoors, the smelly house becomes a non-issue. We had some friends over one day and tested out our wok-as-deep-fryer on a large batch of wings.


I don't usually eat wings. They are messy, and a lot of work for such little meat. But every so often, I get a hankering for them. After making them homemade, I am a huge fan. They weren't overly greasy like at restaurants. They were crunchy, the meat was tender, and were perfectly spiced. They were the perfect thing to share with friends.


Buffalo Wings
Original recipe

3 lbs chicken wings, drums and flats separated, wing tip removed
½ c all purpose flour
½ tsp paprika
½ tsp garlic powder
½ tsp black pepper
1 tsp salt
Oil for frying

¼ c ( ½ a stick)
1 jar buffalo sauce
1 tsp Tabasco sauce (optional)

Celery sticks
Blue cheese dressing


Separate wing sections, if necessary. In a shallow dish, combine flour, paprika, garlic powder, black pepper, and salt. Dredge wings in flour mixture, and shake excess off.

Pour enough oil into a fryer (or dutch oven or wok) so it is 3 inches deep. Heat to 350˚F. While oil is heating up, place butter in a small saucepan. Heat over low until melted. Stir in buffalo sauce and Tabasco sauce. Let simmer for another 5 minutes, and keep warm.

Fry wings in batches until golden brown, about 5-6 minutes. Do not over-crowd the fryer. Remove with a slotted spoon and place in a large bowl. Pour some buffalo sauce in with the wings and toss until coated. Repeat with remaining batches of wings. Serve with celery and dressing.