Fourth of July : Winging It

Buffalo is famous for more than having a team that loses the Super Bowl. In the competition for best bar food, it has no challengers: Buffalo chicken wings.

Of course, they aren’t just bar food. They’re one of America’s favorite snacks. Hot, spicy and yes, a little greasy, Buffalo wings are a winning dish, especially for a Fourth of July party.

So many contrasts appeal to the senses. First the flavor: spicy chicken. Then the temperature: hot chicken. Finally, the texture: chewy chicken.

And let’s not forget another of Buffalo wings’ charms--they use one of the cheapest cuts of meat around.

This isn’t the definitive recipe for Buffalo chicken wings. It’s bits and pieces of several recipes put together to score big on flavor.

SPICY FRIED CHICKEN WINGS

10 to 12 chicken wings

1 cup flour

1/2 teaspoon garlic salt

3/4 teaspoon seasoned salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/8 teaspoon paprika

Oil for deep-fat frying

Salt, optional

Hot red pepper sauce

Rinse chicken wings and pat dry. Combine flour, garlic salt, seasoned salt, cayenne, black pepper and paprika in plastic food bag. Add chicken, half at time, and shake to coat with flour mixture.

Heat 2 inches oil for deep-fat frying to 375 degrees in deep skillet. Shake off excess flour and add half chicken wings at time, frying on both sides until golden, 5 to 7 minutes per side. Remove to paper towel-lined plate and fry remaining wings. Season to taste with salt. Serve hot red pepper sauce on side. Serve hot. Makes 2 servings.