Fried Rosemary Buffalo Chicken Wings

Fried rosemary buffalo chicken wings

Season chicken over night with hot sauce and rosemary and keep in fridge.

In a large deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380f just before oil reaches 380f , 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 380f 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.

chicken wings, vegetable oil, unsalted butter, rosemary, hot sauce, apple cider vinegar