| Buffalo Chicken Wings by Renee Kennedy | ||
| 4 servings, 0.75gm CHO, 3.67 oz PRO per serving | CHO (gm) | PRO (gm) |
| 24 split chicken wings, about 14.4 oz | — | 86.4 |
| Canola oil or Peanut oil (enough to cover wings about 1 1/2 quarts) | — | — |
| Franks® RedHot® Sauce | — | — |
Wash wings and pat dry. Use either a deep oil fryer or you can use a heavy sauce pan to heat oil. When oil is hot, fry wings 4-6 at a time. Fry for about 12-15 minutes, wings should be crispy on the outside, even a little brown.
Remove from heat and drain on a paper towel. While still hot, put the wings in a bowl and cover with Franks® RedHot® Sauce. For a little more zing you can add other types of hot and spicy sauces.
