30lb Buffalo Wing

Ingredients

• 1 piece Giant Chicken Wing (approx. 2 lb, bone‑in leg)
• 4 tablespoons Unsalted Butter (melted)
• 2 tablespoons Hot Sauce (e.g., Frank's RedHot)
• 1 teaspoon Salt (kosher)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cups All-Purpose Flour (for dredging)
• 2 pieces Large Eggs (beaten)
• 4 cups Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Make Buffalo Butter Injection

   Melt the butter in a small saucepan, then whisk in the hot sauce until fully combined.

   Time: PT5M

2. Inject the Wing

   Load the melted buffalo butter into a meat injector and inject evenly throughout the giant wing, especially near the meat‑to‑bone junctions.

   Time: PT5M

3. Season the Wing

   Sprinkle the injected wing with salt and freshly ground black pepper on all sides.

   Time: PT2M

4. Set Up Dredging Stations

   Place one shallow bowl with flour, a second bowl with beaten eggs, and a third bowl with flour again.

   Time: PT3M

5. Coat the Wing

   First dip the wing into the first flour bowl, shake off excess, then into the beaten eggs, and finally into the second flour bowl, patting gently to adhere.

   Time: PT5M

6. Heat Oil

   Fill the deep fryer or pot with vegetable oil and heat to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

7. Deep Fry the Wing

   Carefully lower the coated wing into the hot oil. Fry for 12‑15 minutes, turning once, until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT15M

   Temperature: 350°F

8. Rest and Serve

   Remove the wing with tongs, place on paper towels to drain, and let rest 5 minutes before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

900

Protein

30 g

Carbohydrates

50 g

Fat

45 g

Fiber

2 g