Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.
Combine Frank's RedHot® and butter. Hold hot for service or cool completely and reheat for service.
Service
Set fryer to 375°F. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry until golden brown.
Drain wings and place in a bowl. Toss with 1/3 cup of buffalo sauce. Serve hot along side additional sauce and desired accompaniments.
Chef's Tip!
Need more ideas? Boneless tenders or bites – battered, fried and coated in wing sauce – make a popular menu alternative. Original Buffalo Meatballs and Buffalo Cauliflower Bites can both feed that craving for Frank’s RedHot® flavor on your menus too!
