Sprinkle wings with salt and next 3 ingredients. Dredge in flour, shaking to remove excess.
Pour oil to depth of 2 inches into a large deep skillet; heat to 350°. Fry wings, in batches, 3 to 4 minutes on each side or until done. Drain on a wire rack over paper towels. Toss wings in Spicy Buffalo Sauce; serve immediately with Cool Ranch Sauce and celery sticks.
The wings aren't Buffalo Wings without the sauce, so I'm not surprised that 'Southern Cook' was disappointed. Also, she didn't have to discard the cooking oil - just strain it and store it, covered, in the refrigerator for use with fried chicken or french fries. The sauce recipe provided will not be a fiery hot as most people expect because of the inclusion of tomato sauce, but a milder sauce probably suits most people better. I reduced the amount of tomato sauce because we like them very hot. I also substituted garlic powder for onion powder - a few grains of onion powder can be overpowering (ever had a hush puppy made with it - ugh) and the taste isn't as complementary as garlic. Finally, I should note that the traditional dip for Buffalo Wings is Blue Cheese, not Ranch, but it's a matter of individual taste.
Made this with the intention of adding the "spicy buffalo sauce" (see review), but we ended up eating most "bare". They were fine, but nothing special. My kids thought the idea of "small chicken legs" was cute. I feel bad anytime I dump out 2" of oil, though, after frying.
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