ORIGINAL BUFFALO WINGS
If you are looking for a less greasy alternative, grill the meat instead of frying. Serve with blue cheese dressing. You can also use thighs in this recipe. Using thighs is less wasteful - no bones, no tips to throw away. Just good eating! Serve these wings with blue cheese dressing.
Provided by Nancy Blair
Categories Appetizers and Snacks Spicy
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
- Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
- Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
- Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.
Nutrition Facts : Calories 509.1 calories, Cholesterol 63.3 mg, Fat 50.7 g, Protein 13.9 g, SaturatedFat 9.4 g, Sodium 79.1 mg
BUFFALO WINGS
Get the spicy bar staple at home by roasting Alton Brown's Buffalo Wings recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h55m
Yield 4 appetizer servings
Number Of Ingredients 5
Steps:
- Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
- Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
- Preheat the oven to 425 degrees F.
- Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
- While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
- Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.
BAKED BUFFALO WINGS
These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.
Provided by Leesah
Categories Appetizers and Snacks Spicy
Time 2h
Yield 20
Number Of Ingredients 7
Steps:
- Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.8 g, Cholesterol 31.5 mg, Fat 9.2 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 257.6 mg, Sugar 0.1 g
THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY
The best buffalo wings are a perfect mix of crispy, tender, and saucy, and this recipe does it all. After coating the wings in cornstarch, you cover them in a spicy, flavorful batter before quickly frying them for 8-10 minutes. All that's left is mixing them in a bowl with your favorite buffalo sauce and plating them with all the fixings -celery sticks, ranch, blue cheese dip. It doesn't really matter, because these juicy, crunchy wings will be the true game night stars no matter what!
Provided by Kiano Moju
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
- In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
- Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 0 grams, Protein 35 grams, Sugar 2 grams
AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS
This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version. Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Provided by Firems911
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
- While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
- After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
- These are always served with celery sticks and blue cheese dressing on the side.
CLASSIC BUFFALO WINGS
In this crunchier take on the classic Buffalo wing recipe the wings are marinated in hot sauce prior to being dredged in spiced flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance and the wonderful crunch evocative of Southern-style friend chicken. This recipe also calls for you to make your own blue cheese dipper sauce, which is quite simple - and fun to experiment with. Try substituting gorgonzola or any other blue cheese you like (Roquefort, Maytag, stilton) and you will be surprised at the results!
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 19
Steps:
- To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.
- Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.
- Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag.
- To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.
- To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side -- and plenty of napkins!
AUTHENTIC BUFFALO WINGS
These wings have just the right combination of crispy crust and spicy sauce. Make sure that you serve them with generous amounts of Ranch dressing or Bleu Cheese dressing and carrot and celery sticks.
Provided by Mom To Hayleigh
Categories Chicken
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour, salt, pepper, and cayenne in a large bowl.
- Run a whisk through the mixture to make it light and fluffy.
- Take the wings and dredge them through the flour mixture.
- Set dredged wings aside as you finish dredging all pieces.
- When you see moisture seeping through the breading, dredge them again.
- Heat the cooking oil to 350F in a large cast iron fryer.
- You will want enough oil to have the wings completely submerge when you place them in the oil.
- Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180°F.
- Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
- Mix two sticks of melted butter with two cups of Frank's RedHot Hot Sauce or Louisiana Hot Sauce.
- Heat the mixture to a slow simmer.
- Put your wings in a few at a time, and coat well with the hot sauce mixture.
- Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks.
- ENJOY!
Nutrition Facts : Calories 862.3, Fat 55.5, SaturatedFat 22, Cholesterol 223.6, Sodium 4312.6, Carbohydrate 41, Fiber 2.3, Sugar 0.8, Protein 47.5
AUTHENTIC BUFFALO CHICKEN WINGS
Steps:
- Gather the ingredients.
- Remove the tips from the wings and reserve for making chicken stock .
- Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels-this will ensure they fry up crispy, and there will be less spatter from water hitting the hot oil.
- Heat 3 inches of oil in a deep pan to 375 F.
- Meanwhile, in a small separate saucepan, combine the hot sauce, butter, and vinegar over low heat until the butter melts.
- Taste the sauce to see if it's to your liking. If you'd like to reduce the heat of the sauce, feel free to add more butter, a little water, or some brown sugar. To increase the heat, add more hot sauce. Add salt if needed.
- Fry the wings in 2 to 3 batches for 12 to 15 minutes per batch, or until crispy and cooked through. Give the oil time to reheat before frying the next batch to ensure all of the wings are crispy.
- Toss the wings in a bowl with the warm sauce.
- Serve with blue cheese dressing, ranch dressing, or garlic Parmesan dip. Enjoy.
Nutrition Facts : Calories 478 kcal, Carbohydrate 5 g, Cholesterol 47 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 415 mg, Sugar 1 g, Fat 48 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
AUTHENTIC BUFFALO WINGS
If you're a fan of wings, you'll want to try these authentic Buffalo wings. They're full of flavor and are the perfect dish to make for any gathering.
Provided by dana smith @danas
Categories Poultry Appetizers
Number Of Ingredients 8
Steps:
- Mix the flour, salt, pepper and cayenne in a large bowl. Run a whisk through the mixture to make it light and fluffy.
- Take the wings and dredge them through the flour mixture.
- Set dredged wings aside as you finish dredging all pieces.
- When you see moisture seeping through the breading, dredge them again.
- Heat the cooking oil to 350 degrees in a large cast iron fryer. You will want enough oil to have the wings completely submerge when you place them in the oil.
- Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180.
- Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
- Mix 2 sticks of melted butter with 2 cups of hot sauce.
- Heat the mixture to a slow simmer. Put your wings in a few at a time, and coat well with the hot sauce mixture.
- Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks. ENJOY!
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