Authentic Buffalo Wings Recipes

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ORIGINAL BUFFALO WINGS

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



Original Buffalo Wings image

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

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

THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY

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



The Best Crispy Buffalo Wings Recipe by Tasty image

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

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

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

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



Restaurant-Style Buffalo Chicken Wings image

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

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

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



Authentic Anchor Bar Buffalo Chicken Wings image

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.

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

AUTHENTIC BUFFALO WINGS

These wings have just the right combination of crispy crust and spicy sauce. Make sure that you serve them with generous amounts of Ranch dressing or Bleu Cheese dressing and carrot and celery sticks.

Provided by Mom To Hayleigh

Categories     Chicken

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8



Authentic Buffalo Wings image

Steps:

  • Mix the flour, salt, pepper, and cayenne in a large bowl.
  • Run a whisk through the mixture to make it light and fluffy.
  • Take the wings and dredge them through the flour mixture.
  • Set dredged wings aside as you finish dredging all pieces.
  • When you see moisture seeping through the breading, dredge them again.
  • Heat the cooking oil to 350F in a large cast iron fryer.
  • You will want enough oil to have the wings completely submerge when you place them in the oil.
  • Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180°F.
  • Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
  • Mix two sticks of melted butter with two cups of Frank's RedHot Hot Sauce or Louisiana Hot Sauce.
  • Heat the mixture to a slow simmer.
  • Put your wings in a few at a time, and coat well with the hot sauce mixture.
  • Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks.
  • ENJOY!

Nutrition Facts : Calories 862.3, Fat 55.5, SaturatedFat 22, Cholesterol 223.6, Sodium 4312.6, Carbohydrate 41, Fiber 2.3, Sugar 0.8, Protein 47.5

5 lbs of separated chicken wings, drumlet and second sections only, no wing tips
4 cups all-purpose flour
4 tablespoons salt
4 tablespoons black pepper
1 tablespoon cayenne pepper
Wesson Oil (for frying)
1 cup real butter, lightly salted
2 cups of frank's redhot hot sauce or 2 cups louisiana hot sauce

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