Nuts Its Another Buffalo Wings Recipes

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WINGS 3 WAYS



Wings 3 Ways image

Provided by Sunny Anderson

Categories     appetizer

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 24

2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
Salt
1 cup hot sauce (recommended: Frank's Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt
1 lemon, zested
1 lime, zested

Steps:

  • In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
  • Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
  • In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
  • Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
  • When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
  • Serve immediately.

BONELESS BUFFALO WINGS



Boneless Buffalo Wings image

What a great way to have chicken. Had these boneless wings a while back at a pub and fell in love with the taste. A nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.

Provided by BETTYCOOK

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 3

Number Of Ingredients 12

oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2-inch strips
¼ cup hot pepper sauce
1 tablespoon butter

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  • Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  • Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Nutrition Facts : Calories 709.9 calories, Carbohydrate 43.7 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 10.4 g, Sodium 2334.5 mg, Sugar 4.3 g

BAKED BUFFALO WINGS RECIPE



Baked Buffalo Wings Recipe image

These wings are so simple to make and no one will know that they are baked instead of fried!

Provided by Camille Beckstrand

Categories     Appetizer     Main Course

Time 1h55m

Number Of Ingredients 7

¾ cup flour
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt
20 chicken wings
½ cup butter (melted)
½ cup red hot sauce (we use Frank's red hot sauce)

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. Make sure your chicken wings are completely dry (I dried mine off with a paper towel) and add the chicken wings to the bag. Seal the bag 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 (this will make your wings not "soggy". If I am in a hurry, I will stick them in the freezer for about 20 minutes).
  • Preheat oven to 400 degrees F.
  • 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.
  • Serve with your favorite dips (we love ranch dressing) or eat plain- they are delicious either way!

Nutrition Facts : Calories 165 kcal, Carbohydrate 4 g, Protein 9 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

RESTAURANT-STYLE BUFFALO CHICKEN WINGS



Restaurant-Style Buffalo Chicken Wings image

Try this hot wings recipe for Buffalo chicken wings similar to those served at a popular restaurant chain. If you have ever had them, you will love them.

Provided by Kelly

Categories     Buffalo Chicken Wings

Time 1h20m

Yield 5

Number Of Ingredients 10

½ cup all-purpose flour
¼ teaspoon ground paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10 chicken wings
2 cups vegetable oil for frying, or as needed
¼ cup butter
¼ cup hot sauce
1 pinch ground black pepper
1 pinch garlic powder

Steps:

  • Whisk together flour, paprika, cayenne pepper, and salt in a small bowl.
  • Place chicken wings in a single layer in a 9x13-inch glass baking dish. Sprinkle flour mixture over top and toss until wings are evenly coated. Cover and refrigerate for 1 to 1 1/2 hours.
  • Add about 1 inch oil to a deep, heavy skillet; heat to 375 degrees F (190 degrees C). (The oil should be just enough to cover wings entirely.)
  • While the oil is coming to temperature, combine butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended. Remove from the heat and reserve for serving.
  • Fry coated wings in the hot oil for 10 to 15 minutes, or until they begin to crisp and turn brown. Maintain the oil temperature while cooking.
  • Remove wings from the oil and place on a paper towel-lined plate.
  • Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated. Serve.

Nutrition Facts : Calories 907.8 calories, Carbohydrate 10.1 g, Cholesterol 24.4 mg, Fat 97.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 17.3 g, Sodium 458.8 mg

NUTS, IT'S ANOTHER BUFFALO WINGS RECIPE



NUTS, it's Another Buffalo Wings Recipe image

This is a cut down and tweak from a oven fryed Chicken thing I've done. A nice shange from the sweet/hot usual bird

Provided by T. Woolfe

Categories     Lunch/Snacks

Time 1h5m

Yield 1 batch

Number Of Ingredients 8

2 lbs trimmed chicken wings
1/2 cup Dijon mustard
1/4 cup sour cream
2 tablespoons creamy peanut butter
2 tablespoons dark soy sauce
1 tablespoon grated ginger or 1 teaspoon ground ginger
1/4 teaspoon black pepper
1 jar dry roasted peanuts, finely chopped

Steps:

  • Mix everything but the Peanuts in a bowl and let the wings marinate for at least half an hour,, up to an hour.
  • Roll the wings in the finely chopped dry roasted Peanuts.
  • Place on a foil covered cookie sheet.
  • Bake in a 400-425F oven for about 20 minutes.
  • Enjoy with the*usual suspects*.

Nutrition Facts : Calories 2438.8, Fat 177.7, SaturatedFat 51.1, Cholesterol 729.1, Sodium 4281.3, Carbohydrate 20.6, Fiber 7.2, Sugar 6.8, Protein 185.4

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