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Hot, Buffalo Style Wings
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I've made hot wings in the oven, on the grill and deep fried, and they're all good. I believe the key to good hot wings is the sauce and not how you cook them, although grilling them does add that smoky flavor.

Ingredients
4 1/2 - 5 LB. Chicken Wings (separated, I throw the tips out)
2 Cups Whole Wheat Flour
1 Cup All Purpose Flour
2 1/2 teaspoon salt
1 teaspoon Paprika
1/4 teaspoon Cayenne Pepper

Directions
To deep fry or pan fry, (in about 1/2 inch of oil).
In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes. When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, about 10 minutes, remove from oil and drain. When all wings have been fried, place in a large bowl. Add hot sauce and butter mixture mix completely. Place chicken pieces on a serving platter, serve with lots of paper towels.

In the oven or on the grill
You'll want to forget about the flour coating for these and I like to put the wings on a rack so the fat drips away from the meat. Set the oven to 350 - 400 (grill medium high) and bake until tender. Place on some paper toweling to absorb any grease. Mix well in bowl with hot sauce mixture and serve.

Hot sauce
I like Texas Pete hot sauce but it can be hard to find in my area. Frank's Red Hot is a good alternative. Pour sauce (enough to coat the wings) in sauce pan on low heat, add some butter and heat through. Pour over wings and mix until coated.

Serve with your favorite dipping sauce or dressing, I prefer Blue Cheese.

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