Ingredients
-
-
20
-
2
-
2
-
1
-
1
-
1/4
-
1/3
-
1/4
-
1/2
-
-
-
-
-
Directions
Buffalo Wings With Greek Yogurt Dip, I came across these trying to crack the Hooter’s recipe I may be partial but I think these are better , Very easy to make and had a nice flavor I did marinate the chicken wing sections overnight in buttermilk I found that a 4 lb bag of frozen chicken wings contains 21 pieces Made for My-3-Chefs June 2012
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Steps
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1
Done
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In a Sealable Container (large Ziplock Bag, Tupperware, Covered Dish) Marinate Wing Segments With Enough Buttermilk to Cover and Let Stand Overnight. This Step Is Optional. |
|
2
Done
|
in a Large Bowl or Ziplock Bag, Combine Flour, Salt, Paprika, and Cayenne Pepper and Mix. |
|
3
Done
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Take a Few Chicken Segments at a Time and Shake Off Excess Buttermilk. Coat Entirely in the Flour Mixture and Set in a Sperate Container. Repeat With Remaining Wing Segments. Refrigerate Coated Wings For 1 Hour. |
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4
Done
|
in a 2-Quart Saucepan, Heat Butter and Hot Sauce Just Until Butter Melts. Add Black Pepper, Garlic Powder and Stir With a Whisk to Combine. Turn Heat to Low and Keep Warm on Stove Top. |
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5
Done
|
Deep-Fry Chicken, 8 - 10 Pieces at a Time, in 375f Oil (vegetable Oil, Canola Oil, or Peanut Oil) For 13 Minutes, Turning Once or Twice. |
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6
Done
|
Drain Chicken on a Wire Cooling Rack or Paper Towels For 30 Seconds, Then Immediately Toss Fried Chicken in Buffalo Sauce Mixture and Remove With a Slotted Spoon. |
|
7
Done
|
Repeat With Remaining Chicken. |
|
8
Done
|
For the Dip, Take at Least Cup of Yogurt and Add the Blue Cheese and Cinnamon Sugar to Your Preference. |
