January 01, 2017
Poultry, Chicken, Appetizers,
Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Deep Fry, Oven Bake, No Eggs, Wings, Spicy more
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"I served these for New years. This recipe is simple, and easily doubles or triples which is what I did to serve more.
All you need is about three pounds chicken drumettes, flour, creole seasoning, Louisiana hot sauce, and butter. That's it, that's all! This is my favorite hot wing recipe!"
In a deep fryer or a large skillet cover the bottom of the pan with canola oil (about 1/2 inch), and heat until hot.
While the oil heats up prepare the flour mixture; add one cup flour to a medium size bowl or a large zip lock bag, add the Tony Chacheres Creole Seasoning and lightly mix until blended. Add the drumettes and lightly coat with the flour mixture.
Add the drumettes to the pan and cook for about 20-25 minutes (turning the drumettes halfway through) or until the chicken is cooked, lightly browned, and the juice run clear.
Remove the chicken to baking rack or a pan covered with paper towels to drain off remaining grease.
In a medium size bowl melt the butter in the microwave. Add the hot sauce and mix until blended.
Dip and coat each drumette into the hot sauce mixture until completely coated. Place on a baking sheet that has been lined with foil and sprayed with non stick spray.
Bake the drumettes in a preheated 350 degree oven for 5-7 minutes.
Serve with celery sticks and ranch or bleu cheese dressing.
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