I was especially excited by this, because one of the reasons I didn’t like deep frying was because the whole house would smell for days after. Now that we can deep fry outdoors, the smelly house becomes a non-issue. We had some friends over one day and tested out our wok-as-deep-fryer on a large batch of wings.
I don’t usually eat wings. They are messy, and a lot of work for such little meat. But every so often, I get a hankering for them. After making them homemade, I am a huge fan. They weren’t overly greasy like at restaurants. They were crunchy, the meat was tender, and were perfectly spiced. They were the perfect thing to share with friends.
- Separate wing sections, if necessary. In a shallow dish, combine flour, paprika, garlic powder, black pepper, and salt. Dredge wings in flour mixture, and shake excess off.
- Pour enough oil into a fryer (or dutch oven or wok) so it is 3 inches deep. Heat to 350˚F. While oil is heating up, place butter in a small saucepan. Heat over low until melted. Stir in buffalo sauce and Tabasco sauce. Let simmer for another 5 minutes, and keep warm.
- Fry wings in batches until golden brown, about 5-6 minutes. Do not over-crowd the fryer. Remove with a slotted spoon and place in a large bowl.
- Pour some buffalo sauce in with the wings and toss until coated. Repeat with remaining batches of wings.
- Serve with celery and dressing.