Chicken wings, Buffalo wings, Buffalo chicken wings, hot wings or just wings. It doesn’t matter what you call them, but if you’re watching the Super Bowl on Sunday, your family will want chicken wings to eat.
- Western New York Super Bowl fans can watch the game on WGRZ Channel 2, the NBC affiliate.
This recipe for Buffalo wings will make them medium hot, and you’ll need to adjust the Frank’s hot sauce if you want them milder or hotter. For milder wings, use ¼ cup Frank’s hot sauce. For medium wings, use ½ cup, and for hotter wings use 1¼ cup.
Don't forget the blue cheese dressing for dipping.
Create a chicken wing buffet at your Super Bowl party. Serve up honey garlic wings, too.
Western New York shoppers can find all the ingredients for this recipe at local retailers:
- Budwey’s Markets (see website for location nearest you)
- Tops Markets (see website for location nearest you)
- Wegmans (see website for location nearest you)
You can also adjust the butter to get the milder or hotter flavor. For milder sauce, use 10 Tablespoon of butter, for hotter sauce use 6 Tablespoons of butter.
In Buffalo, Frank’s hot sauce is the only hot sauce used to make Buffalo wing sauce. Tabasco adds too much heat and not enough flavor. You can add a few dashes of Tabasco for heat, but using Tabasco alone will not give the flavor you want for real Buffalo wings.
Real Buffalo chicken wings recipe
- 5 pounds (approximately 25 to 30) whole chicken wings
- 1 cup Frank's hot sauce
- 8 Tablespoon butter
- 4 Tablespoon white vinegar
- ¼ teaspoon garlic powder
- 1 tsp. Worcestershire sauce
- ½ cup all-purpose flour
- 1 quart vegetable or peanut oil for frying
- Dutch oven, wok or deep fryer
- Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
- Add 1/2 cup all-purpose flour to gallon size zip locking bag. Add wings 15 at a time and shake to coat. Tap off excess flour before frying.
This recipe for Buffalo wing sauce makes enough for 50 to 60 wings (25 to 30 whole wings)
- In a medium pan over medium heat, melt the butter. When the butter melts, add in the Frank’s hot sauce, white vinegar, garlic powder and Worcestershire sauce. Reduce to low and stir to sauce to blend well. Bring to a slow bubble, then remove from heat and set aside.
- For a little extra kick, add ½ teaspoon of ground black pepper to the sauce when you melt the butter.
This recipe for Buffalo wings makes 50 to 60 wings (25 to 30 whole wings)
- Add oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings.
- Fry no more than eight wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the outside. For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings; you run the risk of drying out the meat.
- Drain the wings on paper towels or paper bags for a few minutes.
- Add chicken wings to a large bowl. After all the wings have been fried, pour the Buffalo sauce over the chicken wings.
- Cover the bowl, and shake to completely coat the chicken wings.
- Serve hot with celery sticks, carrots sticks and blue cheese dressing.
- If you have extra Buffalo chicken wing sauce left, serve on the side for dipping, if desired.
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