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Fried Rosemary Buffalo Chicken Wings
Make and share this Fried Rosemary Buffalo Chicken Wings recipe from Food.com.
- 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