Buffalo Wings

The combination of crispy wings and the rich hot sauce brings a whole new level of flavor to this classic dish. Share your culinary triumph with your readers and encourage them to enjoy these wings as a perfect party snack, game day treat, or any time they're craving a delectable indulgence.

INGREDIENTS

Chicken Wings:

• 2 lb chicken wings, split into drumettes and flats

• Salt and black pepper, to taste

• 1 cup all-purpose flour, for coating

• Vegetable oil, for frying

Buffalo Sauce:

• 1/2 cup (1 stick) cannabutter

• 1/2 cup hot sauce (e.g., Frank's RedHot)

• 1 tbsp white vinegar

• 1/2 tsp Worcestershire sauce

• 1/2 tsp garlic powder

• Salt, to taste

Garnish (optional):

• Celery sticks

• Carrot sticks

• Ranch or blue cheese dressing

INSTRUCTIONS

1. Preheat vegetable oil in a deep fryer or large pot to 375°F (190°C). 

2. Coat each wing in all-purpose flour, shaking off any excess and carefully place the coated wings into the hot oil and fry in batches until golden brown and crispy, about 10-12 minutes.

3. Use a slotted spoon to transfer the fried wings to a wire rack set over a baking sheet to drain excess oil.

4. In a saucepan over low heat, melt the cannabutter and stir in the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and a pinch of salt.

5. Leave the sauce to simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld, before removing from heat.

6. Place the fried wings in a large bowl and pour the buffalo sauce over the wings and toss to coat them evenly.

7. Place the coated wings on a baking sheet and keep them warm in the preheated oven 200°F (93°C) while you prepare any additional batches.

8. Serve the buffalo wings on a serving platter. Optionally serve with celery sticks, carrot sticks, and your choice of ranch or blue cheese dressing on the side.