Best 20 Buffalo Wings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Buffalo Wings: A Journey Through Flavorful Delights**

Savor the tantalizing taste of Buffalo wings, a culinary masterpiece that ignites the senses with its fiery zest and captivating flavors. Originating in the vibrant city of Buffalo, New York, these crispy-on-the-outside, tender-on-the-inside morsels have soared to international fame, captivating taste buds worldwide. Prepare to embark on a culinary adventure as we unveil the secrets behind creating the perfect Buffalo wings, ranging from classic to tantalizingly unique variations. Unleash your inner chef and delve into a world of bold flavors, leaving your taste buds begging for more.

Here are our top 20 tried and tested recipes!

BAKED BUFFALO WINGS



Baked Buffalo Wings image

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

¾ cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt
20 chicken wings
½ cup melted butter
½ cup hot pepper sauce (such as Frank's RedHot®)

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 Crispy Buffalo Wings Recipe by Tasty image

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

¾ cup cornstarch, divided
2 lb chicken wings, rinsed and patted dry
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon black pepper
⅔ cup water
peanut or vegetable oil, for frying
½ cup buffalo sauce
ranch or blue cheese dip, for serving
1 stalk celery sticks, for serving, cut into sticks

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

RESTAURANT-STYLE BUFFALO CHICKEN WINGS



Restaurant-Style Buffalo Chicken Wings image

This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.

Provided by Kelly

Categories     Appetizers and Snacks     Spicy

Time 2h

Yield 5

Number Of Ingredients 10

½ cup all-purpose flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10 chicken wings
oil for deep frying
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Steps:

  • In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  • Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  • Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10.7 g, Cholesterol 44.2 mg, Fat 32.4 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 496.5 mg, Sugar 0.3 g

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP



Fried Buffalo Wings With Blue Cheese Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 14

1/2 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
Vegetable or peanut oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
3 pounds chicken wings, split at the joints, tips removed
1 1/2 cups Frank's RedHot sauce (or 3/4 cup other hot sauce)
1 stick unsalted butter
2 tablespoons honey

Steps:

  • Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
  • Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
  • Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
  • Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

HOOTER'S BUFFALO WINGS



Hooter's Buffalo Wings image

Make and share this Hooter's Buffalo Wings recipe from Food.com.

Provided by Robbie Rice

Categories     Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

1 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
20 chicken wings or 20 chicken drumsticks
1/2 cup butter or 1/2 cup light butter
1/2 cup hot sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Steps:

  • Combine flour, salt, cayenne pepper, and paprika in bowl.
  • Coat chicken pieces in dry mixture.
  • Reserve leftover mixture.
  • Refrigerate coated chicken at least 1 hour.
  • Coat chicken in leftover flour mixture.
  • In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.
  • Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes.
  • Drain chicken on paper towels.
  • Immediately place chicken in Tupperware bowl.
  • Pour half the hot sauce mixture over chicken (first 10 pieces).
  • Cover and toss to coat.
  • Repeat with second batch of chicken.
  • Wings can be frozen and reheated in 400 degree oven for 10 minutes.
  • NOTES : Use ranch or blue cheese dressing as a dip for these fabulous wings.

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

BUFFALO WINGS



Buffalo Wings image

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

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

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.

K-JON'S DRY RUB BUFFALO WINGS



K-Jon's Dry Rub Buffalo Wings image

Make and share this K-Jon's Dry Rub Buffalo Wings recipe from Food.com.

Provided by K-Jon Chef

Categories     Chicken

Time 1h15m

Yield 6 wings, 4 serving(s)

Number Of Ingredients 11

24 lean chicken wings
1/2 cup dark brown sugar
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons garlic powder
1 tablespoon mustard powder
2 tablespoons kosher salt (or to taste)
1 tablespoon black pepper
1 cup oil

Steps:

  • Thoroughly whisk together the dark brown sugar, chili powder, sweet smoked paprika, ground cumin, hot cayenne pepper, ground garlic powder, ground mustard powder, table salt, and black pepper.
  • Evenly coat each chicken wing with the pure vegetable oil.
  • With the dry rub in a shaker evenly coat chicken generously.
  • Evenly coat with the seasonings and save remaining seasoning.
  • Preheat your oven to 400 degrees.
  • Cook 30-45 minutes or until desired texture is achieved.
  • At about the half way baking marker, sprinkle the remaining seasonings over the top of the baking chicken.

BAKED BUFFALO WINGS RECIPE BY TASTY



Baked Buffalo Wings Recipe by Tasty image

Here's what you need: chicken wings, baking powder, salt, hot sauce, pepper

Provided by Mercedes Sandoval

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 5

1 lb chicken wings
2 teaspoons baking powder
1 teaspoon salt
1 cup hot sauce
1 teaspoon pepper

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Remove excess moisture from chicken wings with a paper towel.
  • In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
  • Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
  • In a skillet, combine buffalo sauce ingredients on medium heat.
  • Then stir in chicken wings until fully coated.
  • Serve with your favorite side dish or dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 457 calories, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 gram

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIP



Buffalo Chicken Wings W/ Blue Cheese Dip image

These wings are baked, not fried, which simplifies the prep. The recipe was adapted from The Anchor Bar in Buffalo, the bar where these wings were originally served.

Provided by Cookingrvc

Categories     Chicken

Time 1h

Yield 50 Wing pieces

Number Of Ingredients 13

1 cup Hellmann's mayonnaise
2 teaspoons finely chopped onions
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 teaspoon lemon juice
1 teaspoon white vinegar (red is fine too)
1/2 cup mild blue cheese, crumbled
1 teaspoon minced garlic
25 chicken wings, tips removed, separated at joint (will have 50 pieces)
8 teaspoons melted butter
2 teaspoons vinegar
2/3 cup hot pepper sauce (Like Louisianna Hot Sauce)
cayenne pepper

Steps:

  • Mix all dip ingredients and chill overnight if possible.
  • Spread wings out on a lightly oiled cookie sheet.
  • Mix melted butter, vinegar, and hot pepper sauce.
  • Brush butter mixture onto wings.
  • (Can do this ahead and hold for 2 hours maximum if at room temp).
  • Bake at 400° for 20- 30 minutes, or until wings are cooked through.
  • Baste one time during cooking.
  • Sprinkle cayenne during last 5 minutes of cooking for more heat.
  • Serve hot with dip and celery sticks.

AIR FRYER BUFFALO CHICKEN WINGS



Air Fryer Buffalo Chicken Wings image

Push the deep fryer aside and pull out the air fryer instead next game day. There is no need to add all of that oil when you can achieve crispy wings straight out of the air fryer. Serve with celery sticks and ranch dressing, if desired.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

2 ½ pounds chicken wings
1 tablespoon olive oil
⅔ cup cayenne pepper sauce
½ cup butter
2 tablespoons vinegar
1 teaspoon garlic powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat an air fryer to 360 degrees F (182 degrees C).
  • Place wings in a large bowl. Drizzle oil over wings and massage until chicken is evenly coated.
  • Place 1/2 the wings in the air fryer basket and cook for 25 minutes. Use tongs to flip wings and cook 5 minutes more. Transfer cooked wings to a large bowl. Repeat with remaining wings.
  • While second batch is cooking, combine hot pepper sauce, butter, vinegar, garlic powder, and cayenne pepper in a small saucepan over medium heat. Stir and keep warm until wings are done.
  • Pour sauce over cooked wings and toss to coat.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 7.3 g, Cholesterol 120.4 mg, Fat 41.5 g, Fiber 0.1 g, Protein 20.7 g, SaturatedFat 18.9 g, Sodium 1328.4 mg, Sugar 0.2 g

FRANK'S REDHOT BUFFALO CHICKEN WINGS



Frank's Redhot Buffalo Chicken Wings image

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

2 1/2 lbs chicken wings
1/2 cup Frank's red hot sauce (or 3/4 cup Frank's RedHot Buffalo Wings Sauce)
1/3 cup butter, melted (if NOT using Frank's RedHot Buffalo Wings Sauce)
3 celery ribs, sliced in lengths as for dipping (optional)
1/2 cucumber, sliced (optional)
1/2 cup blue cheese, dip (optional)

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.

BONELESS BUFFALO CHICKEN "WINGS"



Boneless Buffalo Chicken

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in wings again!

Provided by Rhoda Boone

Categories     Appetizer     Chicken     Super Bowl     Party     Buttermilk     Paprika     Fry

Yield 6-8 appetizer servings

Number Of Ingredients 26

For the boneless wings:
2 cups buttermilk
2 tablespoons hot sauce (preferably Frank's)
2 tablespoons kosher salt, divided, plus more
2 pounds boneless, skinless chicken breasts, cut crosswise into 1" strips
3 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
For the hot sauce:
5 tablespoons unsalted butter
1/2 cup hot sauce (preferably Frank's)
2 tablespoons pure maple syrup
For the blue cheese dip:
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons chopped chives, divided
For frying and serving:
Vegetable oil (for frying)
4 celery stalks, cut crosswise into 4-5" pieces
Special Equipment
A deep-fry thermometer

Steps:

  • Prep the chicken:
  • Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
  • Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
  • Working in batches, transfer chicken to bowl with flour mixture. Toss to coat, then transfer to a rimmed baking sheet or large platter. Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture. Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
  • For the hot sauce:
  • Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
  • For the blue cheese dip:
  • Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
  • Fry the chicken:
  • Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
  • Pour oil into a large heavy pot fitted with thermometer to a depth of 2". Heat over medium-high until thermometer registers 350°F. Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4-6 minutes per batch. Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
  • Right before serving, transfer fried chicken to a large bowl. Pour hot sauce mixture over and gently turn with tongs until coated. Serve with blue cheese dip and celery sticks alongside.

HEALTHIER BOILED AND BROILED BUFFALO CHICKEN WINGS



Healthier Boiled and Broiled Buffalo Chicken Wings image

This recipe is a combination of several different methods that I have used over the years trying to lighten up wings and still keep them crispy while finishing in the oven. It takes a little prep time and has a few extra steps but once you see the crispy non-greasy (well a little less greasy than fried) wings that result, I think you will be pleased. This recipe can be adjusted up or down depending on how many wings you need to prepare. Don't forget the celery, blue cheese, and carrots to serve alongside.

Provided by Canoe98

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

4 lbs chicken wings
cooking spray
aluminum foil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon juice
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
1 teaspoon salt (optional)
1/2 cup all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper (optional)
1 large ziploc bag
2 cups hot sauce (I use Louisiana)
2 tablespoons unsalted butter
1 tablespoon lemon juice
1 tablespoon apple cider vinegar

Steps:

  • Place a large stock pot filled about 3/4 way full with water over high heat, cover and bring to a boil.
  • Remove the tips of the wings and discard or save/freeze for making chicken stock. Using kitchen shears or knife to separate the wings at the joint.
  • Add chicken and other ingredients except the flour to boiling water. Return to boil and cook 15 minutes with top partially covering stock pot. Adjust temperature as necessary to prevent boil overs.
  • While chicken boils combine ingredients for your sauce in a small pan over low to medium low heat stirring often. (Adjust flavorings as you like or you can always use your favorite bottled buffalo wing sauce.) Once sauce is warm you can turn to low or off if you prefer. It will easily reheat when the wings are ready.
  • Drain wings in colander shaking to remove excess water. Let sit for a few minutes or pat dry with a towel. They need to cool a little before placing in a plastic bag with flour and spices.
  • While wings dry and their temperature cools combine flour and other spices in plastic bag.
  • Add wings to mixture and shake to mix to add a light coating of flour. I have found that the flour helps add crispiness and gives the sauce something to soak into. Note it doesn't have to look like fried chicken coating, just a dusting. Now open plastic bag and pour in about a 1/4 cup of your sauce that has cooled down. Shake bag again to evenly coat.
  • Line a sheet pan with aluminum foil lightly sprayed with cooking spray. Arrange chicken wings on pan and let sit in refrigerator for 30 minutes to an hour to allow flour to adhere to chicken.
  • Set oven to broil on HIGH.
  • Remove wings replace aluminum foil lining on sheet pain and transfer wings to the clean sheet of foil. This helps prevent any burning smells while broiling.
  • Place wings in oven on middle rack and broil on HIGH for about 20-30 minutes per side for a total of an hour. Just keep an eye on them and you will know they are ready when they turn golden brown.
  • Pour desired amount of sauce in a large bowl and add chicken wings to coat in sauce and serve while still warm with blue cheese dressing, carrots, and celery.

BAKED BUFFALO WINGS WITH BLUE CHEESE-YOGURT DIP



Baked Buffalo Wings With Blue Cheese-Yogurt Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

3/4 cup plain nonfat Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons mayonnaise
1 small clove garlic, chopped
1 tablespoon skim milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
Cooking spray, for the baking sheet
3 pounds chicken wings, split at the joints, tips removed
4 stalks celery, cut into thirds
4 carrots, cut in half
2 bay leaves
1 cup fat-free low-sodium chicken broth
1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey

Steps:

  • Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
  • Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
  • Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS



Authentic Anchor Bar Buffalo Chicken Wings image

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

36 chicken wings (one wing makes 2 pieces, the "flat" and the "drum")
1 tablespoon vegetable oil
1 teaspoon salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or 6 tablespoons margarine
celery rib
blue cheese dressing

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.

BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE



Buffalo Wings with Blue Cheese Dipping Sauce image

Buffalo wings were arguably one of my favorite foods to eat this past year. I love them, and they are incredibly easy to make at home. The balance of sweet and spicy in this recipe is fantastic; great for any game day!

Provided by Kelsey Nixon

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

2 1/2 pounds chicken wings, tips removed and wings halved at joint, or wingettes
6 tablespoons unsalted butter, melted
1/4 cup honey
1/4 cup bottled hot sauce, such as Frank's
2 teaspoons paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Nonstick spray, for greasing
Blue Cheese Dipping Sauce, for serving, recipe follows
Celery sticks, for serving
1 cup crumbled blue cheese
3/4 cup mayonnaise
1/2 cup sour cream
1 teaspoon Worcestershire sauce
Kosher salt and cracked black pepper

Steps:

  • Place the chicken wings in large resealable bag in a shallow baking dish.
  • Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
  • Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
  • Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
  • Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
  • Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.

BUFFALO CHICKEN WINGS WITH BLUE CHEESE DRESSING



Buffalo Chicken Wings with Blue Cheese Dressing image

This is an iconic dish. It's Americana. It never gets old. No matter how much you make, there is rarely much leftover. There is no game day without these types of wings. The important thing for me is the fresh and powdered garlic combination in the dressing. You definitely need both. Make the dressing the night before for even better flavors. I like to serve this with sliced cucumbers, carrots and whole romaine spears to dunk in the dressing. I often double this dressing recipe, too, because you need more than you think...

Provided by Alex Guarnaschelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup sour cream
1 cup mayonnaise
1/2 cup buttermilk
8 ounces Cabrales blue cheese, crumbled
1 large clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar, plus more as needed
1 tablespoon hot sauce, such as Tabasco
1 teaspoon garlic powder
Kosher salt
6 tablespoons unsalted butter
1 large clove garlic, grated
1/4 cup hot sauce, such as Frank's
1 1/2 quarts canola oil
1 cup all-purpose flour
1 cup cornstarch
3 1/2 pounds chicken wings split into drumettes and flats (about 18 each)
Kosher salt
Sliced cucumbers, carrots and whole romaine spears, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise and buttermilk with the blue cheese, minced garlic, Worcestershire, the 1 tablespoon vinegar, hot sauce, garlic powder and a generous pinch of salt. Taste for seasoning. Add more vinegar if it needs additional acidity. Add more salt, if necessary. Add a splash of water, if necessary, to loosen the dressing or if the flavors are too intense. Set aside.
  • Make the Buffalo sauce: Melt the butter with the garlic in a medium saucepan over medium heat. Whisk in the hot sauce. Keep warm.
  • Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings from the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
  • Fry the wings: Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure the wings fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack. Season with salt. Cook the rest of the wings in batches, keeping the fried wings warm on the second baking sheet in the oven until all are cooked. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
  • Toss the wings in a large bowl with all of the Buffalo sauce. Serve on a large platter with the blue cheese dressing and vegetables on the side.

BUFFALO CHICKEN WINGS



Buffalo Chicken Wings image

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

25 whole chicken wings (5 pounds)
Oil for frying
1 cup butter, cubed
1/4 cup Louisiana-style hot sauce
3/4 teaspoon cayenne pepper
3/4 teaspoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Celery ribs and ranch salad dressing, optional

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.

ORIGINAL BUFFALO WINGS



Original Buffalo Wings image

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

4 pounds chicken wings
salt and pepper to taste
4 cups vegetable oil
¼ cup butter
2 teaspoons hot pepper sauce
1 teaspoon distilled white vinegar

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

Tips:

  • Use Fresh Wings: Fresh wings will yield the best results, both in terms of flavor and texture.
  • Dry the Wings Thoroughly: Before cooking, pat the wings dry with paper towels. This will help them crisp up in the oven.
  • Season the Wings Liberally: Don't be shy with the seasoning! Buffalo wings should be well-seasoned with salt, pepper, garlic powder, and paprika.
  • Use a High-Heat Cooking Method: Buffalo wings should be cooked at a high heat in order to get that crispy exterior. The best way to achieve this is to bake them in a preheated oven or fry them in hot oil.
  • Make Your Own Buffalo Sauce: Homemade buffalo sauce is easy to make and will taste much better than store-bought.
  • Serve with Your Favorite Sides: Buffalo wings are typically served with blue cheese dressing, celery, and carrot sticks.

Conclusion:

Buffalo wings are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for game day parties, potlucks, or any other casual gathering. With so many different ways to make them, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a tasty and easy-to-make appetizer, give buffalo wings a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #very-low-carbs     #appetizers     #lunch     #main-dish     #poultry     #oven     #holiday-event     #chicken     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #wings     #kwanzaa     #equipment

Related Topics