Better Than Takeout Buffalo Wings

These were much better than expected. We ate them so fast I couldn't get a picture. The wings come out crispy and cooked perfectly. 

Ingredients: 

1 large package of chicken wingettes and drumettes (about 24 wings, 3.5 lbs)

Franks Buffalo Sauce or Hot Buffalo Sauce

Smoked salt

Pepper

Red Pepper Flakes

1 Quart Canola Oil for frying, plus 2 TBSP for marinade

1 cup of flour

Directions: 

1. Season the wings the day before. Mix with pepper, smoked salt, red pepper flakes and 2 TBSP canola oil. 

2. When ready to cook, heat oil in a Dutch oven to 350. 

3. Toss the wings in flour. 

4. Add half the wings to the oil and cook for 10 minutes or until at least 165. Don't go off just the internal temp. For this size wing, 10 minutes in the oil is perfect for a juicy wing that has a crispy outside. It is likely more than 165 degrees in the center, doesn't matter, they are delicious! 

5. Drain quickly on a paper towel and then toss in a metal bowl and toss with buffalo sauce. Serve right away. 

Repeat with the second batch. 

Serve with Ranch Dressing