Buffalo wings are a year round treat. But there’s something about Super Bowl Sunday that makes them a mandatory appetizer. Not having wings on the most holy day in sports is like skipping the turkey on Thanksgiving. It’s like no burgers on July 4th. It’s like… well you get the point, and I’m sure you agree. Wings are a must.
The internet is loaded with different recipes using every hot sauce known to man. But nothing beats the tangy, spicy flavor of Franks RedHot. A quick dip in the deep fry jacuzzi and a splash of buffalo sauce is all you need for this game day delight.
3 pounds chicken wings, cut into drumettes and flats
1 teaspoon onion powder
2 teaspoons garlic powder
1 1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 stick unsalted butter, melted
1 cup Frank’s Red Hot sauce
Celery and carrot stix
Blue cheese or ranch dip
Chives, finely chopped(optional)
Vegetable oil for frying
In a large bowl season chicken wings with onion powder, garlic powder, salt, and black pepper. Cover and aside to rest for 20 minutes.
Add 1.5 inches of vegetable oil to a deep cast iron pan. Enough to cover wings. Heat oil to 350 degrees. Working in batches fry wings until cooked through and golden brown about 8 minutes. Transfer cooked wings to wire rack.
Whisk together melted butter and hot sauce in a small bowl.
Transfer cooked wings to a large mixing bowl. Toss wing in hot sauce mixture until well coated.
Place wings on a serving platter with blue cheese dressing, celery and carrots. Sprinkle chives on dipping sauce.