Thank the Heavens…….
COLLEGE FOOTBALL RETURNS THIS WEEKEND!!!!
As my mighty USC Trojans kick off their season this Saturday, I will be eagerly cheering them on with a buffalo wing in one hand and—let’s be honest, an adult beverage in the other.
You’ve been warned.
FIGHT ON, SC!!!!!!!!
Serves approximately 4
2 Pounds Chicken Wings, separate wings at the joint with tips removed
½ Cup Unsalted Butter
¼ Cup Hot Sauce (I like to use Frank’s Red Hot Sauce)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Cup All Purpose Flour
Fill a large pot or dutch oven with about 2 inches of oil and heat until 350-375 degrees F.
While the oil is heating, toss the chicken in the flour. Shake off excess flour and carefully fry the wings in the heated oil for about 3-4 minutes on each side and until they become golden brown. This may need to be done in batches to not overcrowd your pot.
When the last batches of wings are frying, melt the butter in a small sauce pan. Remove from heat and stir in garlic powder, onion powder, and hot sauce. When the wings have all been fried, toss them with enough of the butter-hot sauce mixture until the wings have been well coated. Serve warm with blue cheese dressing, carrot sticks, and celery sticks.