Bayou Buffalo Wings Recipes

BUFFALO WINGS

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.

CLASSIC BUFFALO WINGS

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!

BAYOU BUFFALO WINGS

Steps:

• In a bowl, blend all of the dry ingredients for the breading.
• In a separate bowl, make the egg wash by blending the eggs and milk.
• Add the chicken and coat well.
• Place coated chicken in breading and toss.
• Place the breaded chicken in a deep fryer or in pot that has enough hot 350º F oil to cover chicken.
• Cook until golden brown.
• In a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.

THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY

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!

ORIGINAL BUFFALO WINGS

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.

BEST EVER BUFFALO WINGS

Steps:

• Thaw and deep fry chicken wings in oil.
• I usually cook 10-12 at a time in large skillet.
• Place on paper towels to absorb excess oil.
• Set cooked wings aside to cool to room temperature.
• Melt butter.
• Add lemon juice, Italian seasoning and hot sauce.
• Cool to room temperature.
• Place cooled wings in gallon ziplock bags and add sauce.
• Seal and marinate for 1/2 hour.
• Place wings on baking sheets and cook at 325°F for 15-20 minutes.
• You may reuse the leftover sauce for dipping if you reheat it to the boiling point.
• Good served w/ ranch dressing and veggie sticks. (Also see stuffed mushroom recipe).
• You can deep fry, add sauce and freeze for up to three weeks.
• Thaw then bake.
• This is a crowd pleaser and goes fast.

ZACH'S BUFFALO WING GOODNESS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Mix flour, paprika, salt, and cayenne pepper together in a bowl.
• Pat chicken wings dry with paper towels. Dip in the flour mixture until thoroughly coated. Transfer floured wings to the baking sheet; spray lightly with cooking spray.
• Bake in the preheated oven, without turning, until browned, about 48 minutes. Preheat the oven's broiler. Broil wings until crisp and browned, about 5 minutes.
• Combine hot wings and hot sauce in a large bowl; toss until evenly coated.