Prep 20 mins
Cook 10 mins
Fried Rosemary Buffalo Chicken Wings
- 1360.77 g chicken wings (12 to 14)
- 1419.54 ml vegetable oil
- 59.14 ml unsalted butter
- 14.79 ml rosemary
- 118.29 ml hot sauce
- 22.18 ml apple cider vinegar
- Season chicken over night with hot sauce and rosemary and keep in fridge.
- In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380°F Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
- In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, Rosemary and salt to taste. Add fried wings and toss to coat.
DH and I love Buffalo Wings as dose one adventurous DD everyone else in the family claims they are too spicy. I am also a HUGE fan of Rosemary however; the two pared together did not work as well as I had hoped. DD and DH both said that the wings were a bit different. I think it will be fun to play around with your recipe and see if I can create a nontraditional Buffalo Wing that plays off of the Rosemary that everyone in the family would enjoy. Made for My-3-Chefs