Naked Buffalo Wings
By Paula DeenJUMP TO RECIPE
- 1 lb chicken wings cut at the joint to yield a wingette and drumette from each wing
- oil, for frying
- 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. 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.