5 stars based on 6 Reviews
1 pound Chicken wings, cut at the joint to yield a wingette and drumette from each wing
Salt and pepper to taste
Oil for frying, (we use peanut oil you can also use canola oil or vegetable oil)
1 cup butter
1/2 cup Paula Deen Hot sauce
In a small saucepan over a low heat, heat butter and hot sauce just until butter melts; keep warm on stove top.
Salt and Pepper the chicken. Heat the oil in a deep fryer or dutch oven to 375º F. Deep-fry chicken, 8 10 pieces at a time for 10-12 minutes, turning once or twice.
Drain chicken on a wire cooling rack for 30 seconds. Transfer the warm buffalo sauce to a very large mixing bowl. Toss the fried chicken in the buffalo sauce and remove with a slotted spoon.
Repeat with remaining chicken.
Paula’s note: This sauce yields a medium hot sauce. Adjust the ratio of the hot sauce to butter for a milder or hotter sauce.