BUFFALO CHICKEN WINGS
Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. -Nancy Chapman, Center Harbor, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels. , Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.
Nutrition Facts : Calories 243 calories, Fat 23g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 125mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
BUFFALO CHICKEN WINGS
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees and preheat oil in deep fryer to 375 degrees. Reserve wing-tips for stock. Fry wings for 8 minutes. Transfer to a tray with paper towels and let drain. Season with salt and pepper.
- In a saucepan melt butter. Add hot sauce, salt and pepper. Toss wings in sauce. Roast 15 to 20 minutes.
- In a bowl mix together mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with dressing.
EASY RESTAURANT-STYLE BUFFALO CHICKEN WINGS
Super easy delicious chicken wings. My wife doesn't like the hot sauce, so she heats BBQ sauce in the microwave and uses that.
Provided by DavAlf
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse chicken wings in cold water; drain and pat dry with paper towels.
- Mix flour, salt, pepper, and garlic powder together in a 1-gallon resealable bag; add chicken wings. Seal bag and shake to evenly coat chicken.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Remove chicken from bag and shake off any excess coating; fry in the preheated oil until chicken is no longer pink in the center, about 7 minutes. Remove chicken with a slotted spoon and drain on a paper towel-lined plate.
- Combine hot sauce and butter in saucepan over medium heat; cook until heated through, about 5 minutes. Coat cooked chicken wings with sauce.
Nutrition Facts : Calories 311 calories, Carbohydrate 14.1 g, Cholesterol 43.7 mg, Fat 21.1 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 4.3 g, Sodium 1958.5 mg, Sugar 0.7 g
BUFFALO CHICKEN WINGS IN A JAR
This fun-sized take on the game day appetizer offers everything you love about Buffalo wings, minus the bones, messy frying, and any risk of your drunk friends dripping sauce all over the place. Instead of wings, we simply take chicken thighs, simmer them directly in butter 'n hot sauce, shred, and mix with celery. The blue cheese comes in the accompanying crostini: baguette slices toasted and spread with butter and blue cheese.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat a dry saucepan over high heat. Place thighs skin-side down in the hot pan and cook until skin is browned, seasoning generously with salt, about 5 minutes. Turn thighs over once skin no longer sticks to the pan. Add butter, Louisiana hot sauce, and water. Toss thighs around to stir the sauce until butter is melted.
- Reduce heat to low, cover, and simmer until meat can be easily pulled from the bone, about 1 1/2 hours. Remove from heat and break meat up into smaller pieces using tongs, stirring it into the sauce. Let mixture cool to room temperature, at least 20 minutes.
- Transfer meat to a mixing bowl, shredding it into smaller pieces. Discard bones, cartilage, and skin.
- Bring the sauce in the pan to a boil over medium-high heat. Let reduce until slightly thickened, about 2 minutes. Pour sauce into the bowl of chicken meat and mix thoroughly. Taste for seasoning; add salt, cayenne, and hot sauce as needed. Add celery and mix one last time.
- Pack chicken mixture into a pint-sized jar or crock, and top with a spoonful of hot sauce if desired, and seal jar. Refrigerate until ready to serve. Remove from fridge 30 minutes before service to allow spread to warm up a bit.
- Preheat the oven to 350 degrees F (175 degrees C) in the meantime. Arrange baguette slices on a baking sheet. Brush tops generously with butter.
- Bake in the preheated oven until edges start to turn golden brown, about 20 minutes.
- Meanwhile, smear butter and blue cheese together in a small bowl until combined.
- Remove toasted baguette slices and let cool slightly, leaving the oven on. Spread blue cheese spread on top, then continue baking crostini until golden brown and crispy, 10 to 12 minutes. Serve with the Buffalo chicken spread.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 12.2 g, Cholesterol 52.5 mg, Fat 14.7 g, Fiber 0.6 g, Protein 10.7 g, SaturatedFat 7.6 g, Sodium 502 mg, Sugar 0.7 g
FRANK'S REDHOT BUFFALO CHICKEN WINGS
This is adapted from a recipe on Frank's RedHot website. These are spicy hot! I recommend recipe #344853 as a condiment!
Provided by mersaydees
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
- Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375°F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
- Toss wings in Buffalo Wings Sauce to coat.
- Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.
ORIGINAL BUFFALO CHICKEN WINGS
As published in the "Great Lake Effects" cookbook by the Junior League of Buffalo, NY. The origin of this recipe began in 1964 at Buffalo's Anchor Bar. These are the real deal. I should know, I grew up there!
Provided by sweetomato
Categories Chicken
Time 1h10m
Yield 20-25 wings
Number Of Ingredients 11
Steps:
- Wings:.
- Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
- Preheat the oil in a deep fryer or a large deep pan to 365°F.
- Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
- Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
- Combine the wings and the hot sauce in a large container. Let stand, covered.
- Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
- Blue Cheese Dressing:.
- Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
- Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
- Store in an airtight container in the refrigerator.
- Makes 3 1/2 cups.
Nutrition Facts : Calories 455, Fat 43.1, SaturatedFat 9.8, Cholesterol 58.5, Sodium 519.9, Carbohydrate 6, Sugar 1.6, Protein 11.7
BUFFALO CHICKEN WINGS III
Chicken wings baked with a mixture of hot sauce, tomato sauce, chili powder and cayenne. A nice spicy bite! Vary the seasonings to your liking.
Provided by WALTDOUD
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
- Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
- When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
Nutrition Facts : Calories 406 calories, Carbohydrate 4.9 g, Cholesterol 112.5 mg, Fat 35.7 g, Fiber 1.9 g, Protein 17.9 g, SaturatedFat 18 g, Sodium 1223.7 mg, Sugar 2.5 g
PAT'S FAMOUS HOT WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the dipping sauce:
- In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
- For the seasoning:
- Mix the dry rub, salt, and cayenne together in a small bowl.
- Preheat deep-fryer with peanut oil to 350 degrees F.
- For the wings:
- Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
- Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
- Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
- Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
- Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.
BUFFALO CHICKEN WINGS
Steps:
- Preheat the broiler.
- Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
- For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
- Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
BUFFALO-STYLE WINGS
Provided by Tyler Florence
Categories appetizer
Time 1h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F.
- Toss the chicken wings in a bowl along with a sprinkling of salt, half of the lemon juice and 1/4 cup olive oil. Transfer wings to a baking sheet and roast until the fat has begun to render and the skin starts to get crispy, 25 to 30 minutes.
- Very carefully slice the carrots on a mandoline, then drop the slices into a bowl of ice water until ready to serve. Before serving, drain the carrots and add them to a serving dish. Drizzle with olive oil and season with salt.
- Add the carrot juice, habanero, honey, white wine vinegar and the remaining lemon juice to a saucepan over medium-high heat. Bring to a boil and cook until reduced by half, 20 minutes. Finish the sauce with the butter, stirring until completely melted and fully integrated. Taste and adjust the seasoning as needed. Keep warm.
- Add 4 inches of oil to a large Dutch oven and heat to 375 degrees F. Remove the chicken wings from the oven and, in batches, fry them in the oil until the skin is crispy, 4 to 5 minutes. Remove each batch of fried wings to a large bowl, add some of the reduced carrot sauce and toss to coat. Serve the wings on a platter, garnished with the blue cheese. Serve with the dressed carrots.
RESTAURANT-STYLE BUFFALO CHICKEN WINGS
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
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
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.
PATRICK'S BUFFALO WINGS (CHICKEN WINGS)
I once traveled MANY miles from my home in southern Ohio to Buffalo, NY specifically to try the wings at the two restaurants which claim to each be the originators of this terrific and famous appetizer... then I devised my own version. These are my very best hot wings, medium heat, after years of experimentation. Make sure to use the biggest wings you can obtain to avoid overcooking. Also make sure that your ground red (Cayenne) pepper is VERY fresh.
Provided by Bone Man
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make up the dredge by mixing together the cayenne pepper and the flour. Cut the remaining joint so that all the wing is separated. Rinse and THOROUGHLY DRY the wings with paper towels and then DREDGE them. Allow them to sit on wax paper for about 30 minutes. (This forms a coating that both seals in the juices and holds the coating to the chicken).
- Heat the vegetable shortening in a large skillet. LIGHTLY brown the wings once the oil is hot (about 375 degrees F.). Do this in batches so that you do not crowd the chicken.
- Pre-heat the oven to 300 degrees F. Make up your wing sauce by melting the butter (I just microwave it for a few seconds in the defrost mode) and combining it with the hot sauce. Dip the browned wings in the sauce and lay them out on a large baking sheet with sides (half-sheet) which has been sprayed with cooking spray (e.g. Pam) and bake for 40 minutes. Turn the wings after the first 20 minutes.
- Bump up the oven temperature to 375 degrees F. and "tent" the baking sheet with aluminum foil. Bake the wings for 20-25 more minutes.
- Serve with a spicy sour cream sauce.
- TIPS: Sometimes the wings will stick a little when turning -- to avoid pulling the skin off, I use a sharp-edged spatula to slide under them prior to turning. I have tried this recipe using various cooking oils (e.g., peanut oil, canola oil) and they simply do not turn out as good.
Nutrition Facts : Calories 1851.4, Fat 148, SaturatedFat 49.9, Cholesterol 410.6, Sodium 2370.1, Carbohydrate 38.5, Fiber 2.2, Sugar 1.3, Protein 89
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