Buttery Hot Wings
|Whole chicken wings||20|
|Whole wheat flour||2 Cup (32 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Butter||1 1⁄2 Cup (24 tbs), cubed|
|Hot pepper sauce||1⁄3 Cup (5.33 tbs)|
|Brown sugar||3 Tablespoon|
|Chili sauce||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
Cut chicken wings into three sections; discard wing tip sections.
In a large resealable plastic bag, combine the flours, salt, paprika and cayenne.
Add wings, a few at a time, and shake to coat.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°- Fry six to eight wings at a time for 3-4 minutes on each side or until juices run clear, adding more oil as necessary.
Drain on paper towels.
Transfer wings to a large bowl and keep warm.
In a large saucepan, combine the sauce ingredients.
Cook and stir over medium heat for 10 minutes or until butter is melted.
Pour the sauce over the wings and toss to coat.