Naked Hot Wings
By Paula DeenJUMP TO RECIPE
- 2 lbs chicken wings, cut at the joint to yield a wingette and drumette from each wing
- kosher salt, to taste
- black pepper, to taste
- peanut oil, for frying
- 1 stick butter
- 5 oz Paula Deen Hot Sauce
In a small saucepan over a low heat, heat butter and hot sauce just until butter melts; keep warm on stovetop.
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.