Add a little extra zing to your Super Bowl party menu with this delicious Buffalo Wing recipe created by me, the Queen! I promise you will never want your plain old wings again! Enjoy!
A few quick notes on the Queen’s Wings:
- The sauce is dairy-free. Vegetarians and vegans can dip veggies in it while they regret the life choices they made that resulted in them being unable to eat chicken wings. Sure, they may end up living longer but they will never know the joy of this sauce on fried chicken.
- Check your fully thawed drummettes for feathers. No one wants to bite into a feather. That reminds us of what we are actually eating, and no one wants that!
- Do not dip these wings in blue cheese or ranch. This sauce is meant to savor! If you must dip something, steal some veggie sticks from the vegetarians you had to invite to your party and dip those in ranch or blue cheese, but leave these wings alone! Trust me, you’ll thank me later.
- Apparently we are experiencing a national wing shortage in preparation for the Super Bowl, so get out there and claim your wings fast! Don’t be a weak Sally, and let the cute, old lady next to you have the last package of wings in the refrigerated meats section! Ram her with your cart, grab the wings, and haul ass! This is the Super Bowl. You must have wings!
So, here it is…my secret recipe…and, let’s face it, part of the reason my husband will never leave me…
2.5 lbs. chicken wing drummettes (approximately 20 wings)
Canola oil for frying
½ cup Smart Balance Original Buttery Spread
½ tbsp. minced garlic
3 tsp. ground cumin
½ cup Frank’s Red Hot Original Cayenne Pepper Sauce
For the drummettes:
Preheat the Canola oil to 350 degrees in a deep fryer. Cook wings for 10-13 minutes for crispy, golden brown wings. Drain the wings on a paper towel placed in the bottom of a large bowl so that you can drain the wings and toss the wings in the sauce in the same dish. Who needs another dish to clean, right?
For the sauce:
Melt buttery spread in a small saucepan on the stovetop at medium heat. Next add the garlic and cumin. Cook until the garlic is no longer raw, but not burnt! Nobody likes sour garlic. Cooking the garlic and cumin in the butter for 2-3 minutes will also allow the cumin to open up and do its thing. Next add the pepper sauce. Allow the sauce to simmer on low until the wings are ready to be tossed. Stir occasionally with a whisk. The melted butter spread and pepper sauce will separate if sitting. Relax, this is normal. Just whisk the sauce again to combine the ingredients.
Once the drummettes are cooked, toss in a large bowl with the sauce. I would suggest pouring any extra sauce directly over the wings or in a ramekin for dipping. Serve with carrot and celery sticks, and enjoy!