Snax N The City.

Bitches Be Cookin’: JB’s Hot Ass Wings.

Quick:  What’s your favorite way to eat chicken?

If you’re like me, you said “Buffalo Wings”.

And if you’re really like me, you said. “Buffalo wings, the hotter the better.”

Personally, I feel like I make ~the best~ hot ass wings & would like to share my recipe for these saucy babies.

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Using a nice spicy hot sauce like Frank’s Red Hots, Hot flavored Chicken Crack (see my post on chicken crack here: ) & these B-52 Bomber Wings (pre-spiced chicken wing sections) made sure these were extra spicy.

 Daring enough to see how I made the ultimate buffalo wings?

Check out the recipe below!

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2 pounds of frozen chicken wings (I bought these George’s B-52 Bomber Wings, but you can buy any brand)

1 cup of flour

1 cup of Hot Chicken Crack

1/2 cup of Chicken Crack

1 tablespoon of paprika

1 tablespoon of granulated garlic

1 teaspoon of salt

1 teaspoon of black pepper

For the Sauce:

2 tablespoons of butter

6 tablespoons of Frank’s Red Hot Sauce

4 cups of canola oil

So like any fried chicken tutorial of mine, start by boiling the chicken in a large pot with the seasoning for about 25 minutes.

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Once the chicken is done boiling, mix the flour & chicken crack in a bag & evenly coat the chicken.

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In a pot of hot canola oil, fry the wings until golden brown.

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I like to make a sauce while the chicken is frying, that way the sauce can stick to the hot chicken.

The sauce recipe is simple: melt two tablespoons of butter in a pan on medium-high heat. Once the butter is melted, add the hot sauce and let it reduce until it’s thick.

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Add the fried chicken directly the pan of sauce or in a large bowl with a lid so you can shake the chicken to coat the wings.

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Pair with blue cheese & a cold beer, and there you have it: JB’s Hot Ass Wings!

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Happy (and spicy) eating!

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This entry was written by SnaxNTheCity and published on July 3, 2017 at 3:00 pm. It’s filed under food and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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