Ingredients
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3
-
6
-
1/4
-
1
-
1/2
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Fried Rosemary Buffalo Chicken Wings, Fried Rosemary Buffalo Chicken Wings, DH and I love Buffalo Wings as dose one adventurous DD everyone else in the family claims they are too spicy I am also a HUGE fan of Rosemary however; the two pared together did not work as well as I had hoped DD and DH both said that the wings were a bit different I think it will be fun to play around with your recipe and see if I can create a nontraditional Buffalo Wing that plays off of the Rosemary that everyone in the family would enjoy Made for My-3-Chefs, Fried Rosemary Buffalo Chicken Wings
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Steps
|
1
Done
|
Season Chicken Over Night With Hot Sauce and Rosemary and Keep in Fridge. |
|
2
Done
|
in a Large (5- to 6-Quart) Deep Heavy Kettle Heat 6 Cups Oil Until a Deep-Fat Thermometer Registers 380f Just Before Oil Reaches 380f, Pat Dry 6 or 7 Wings. Carefully Lower Wings Into Oil and Fry, Stirring Occasionally, Until Cooked Through, Golden, and Crisp, 5 to 8 Minutes. With a Slotted Spoon Transfer Wings to Paper Towels to Drain. Pat Dry and Fry Remaining Wings in Same Manner, Returning Oil to 380f Between Batches. |
|
3
Done
|
in a Large Skillet Melt Butter Over Moderately Low Heat and Stir in Hot Sauce, Vinegar, Rosemary and Salt to Taste. Add Fried Wings and Toss to Coat. |
