KRIS On the Patio Recipes

BUFFALO CHICKENWINGS

PERFECTWITH KRIS PINOT GRIGIO

PREP TIME: 40 min CHILLING TIME: 1 hr DIFFICULTY: Easy Cannot be frozen. Serves 4.

INGREDIENTS: 2/3 cup all-purpose flour 1 tsp paprika 1 pinch cayenne pepper 12 chicken wings, separated with tips removed 6 cups canola oil, for deep-frying 7 tbsp buffalo sauce 4 tbsp unsalted butter, cubed kosher salt freshly ground black pepper

METHOD: 1 Mix together flour, paprika, cayenne, 0.5 tsp salt and 0.5 tsp black pepper in a large mixing bowl. Add chicken wings, toss well to coat, and then cover and chill for 1 hour. 2 After chilling, remove wings from the fridge. Pre- heat oil in a large, heavy-based saucepan to 375ºF. 3 As oil preheats, combine buffalo sauce with butter and a pinch of salt and pepper in a small saucepan. 4 Set over low heat and stir occasionally until butter has melted. Keep warm over a low heat. 5 When ready, fry wings in hot oil, working in batches, until deeply golden-brown and crisp, about 10–14 minutes, depending on size. 6 Remove from oil and drain on plates lined with plenty of paper towels. Cover and keep warm with aluminum foil. 7 After all the wings are cooked, add to the buttery hot sauce and toss to coat before serving in bowls.