Buffalo Chicken Hot Wings Recipes

Steps:

• For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
• Whisk together the flour, cayenne and salt in a large bowl.
• Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
• Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
• For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
• Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.

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.

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.

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.

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
• Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
• Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
• Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

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.

Steps:

• Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered.
• Preheat oven to 400 degrees F (204 degrees C).
• Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side.
• Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.

Steps:

• Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

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.

Steps:

• Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
• Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

Steps:

• Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
• Melt butter in a small pot over medium-high heat. Remove from heat, stir in hot sauce, and set aside in a warm place.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, and brushing with about 1/4 cup hot sauce mixture during last minute of cooking, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
• Pour remaining sauce into a large bowl, add grilled wings, and toss to coat. Season with salt and pepper and serve immediately.

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.

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.

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.

Steps:

• Heat oil to 350 degrees; a deep-fat fryer is best for cooking wings.
• Discard small tip of each wing, split at large joint.
• Drummettes are ready to cook as is.
• Sprinkle chicken with salt and pepper.
• Add chicken to hot oil so that each piece is fully immersed in the oil.
• Cook for 15 to 20 minutes or until chicken is crisp.
• Remove from oil, drain, and pat dry.
• Prepare hot wing sauce by melting butter in a saucepan.
• Add hot sauce and vinegar.
• Stir well.
• Put chicken pieces in a container and pour sauce over them.
• Cover container and shake to coat each piece.
• Serve with celery sticks and dip.

Steps:

• Fill a large 5 to 6-quart heavy pot with 2-inches of oil. Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA® towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don't stick together. Fry until crispy and golden, about 7 minutes. Remove to a VIVA® towel lined plate and season with salt immediately. Continue with remaining batches. Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt. Pour into a large bowl and add wings. Toss to coat well. Remove celery sticks from water and drain on Viva® towels. Serve chicken wings on a platter with celery sticks and blue cheese dip. Blue Cheese Dip: Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving.

Steps:

• For the wings: Preheat the oven to 200 degrees F. Toss the wings with the oil and the salt and pepper blend. Place on a sheet pan. Cook for 90 minutes. After cooking, remove the wings from the oven and cool for 30 minutes or more.
• For the sauce: In mixing bowl, blend the butter, hot sauce, honey, celery seed and salt until well mixed.
• Preheat a fryer to 375 degrees F. Add the wings to the fryer and cook until crisp, 2 to 3 minutes. Once crisp, remove from the fryer and allow excess grease to drain. Toss the wings in the hot sauce and serve.

Steps:

• Cut up wings, rinse and pat wing pieces dry.
• Dust wing pieces in flour.
• Heat oil in a large pot or skillet about 1"-2" deep to 375F degrees (Medium to medium high heat).
• Take wing pieces shake off excess flour put in pot and fry in oil until crispy, about 5 minutes per side (Turn often to keep from burning).
• Fry in"batches" to keep from over crowding.
• Drain wings on paper towels on a broiler rack.
• Keep warm in a 200 degree oven until all wing pieces are done.
• Make sauce by melting 1 part butter to 2 parts Crystal hot sauce (1 stick butter= 1/2 cup, 1 cup Crystal hot sauce).
• You can add a dash of vinegar and some cayenne pepper or a dash of Tabasco to make it hotter if you wish!
• Dip the wing pieces in the sauce and serve with the Celery and Carrot sticks with LOTS of the Blue Cheese Dressing.
• NOTE: This recipe came from the famous"bar" in Buffalo NY.

Steps:

• Preheat broiler.
• Combine: cheese, sour cream, mayo, milk, parsley, lemon juice& 1/4 tsp salt.
• Cover and refrigerate.
• Arrange chicken wings on a rack in a broiling pan and sprinkle with 1/4 tsp salt.
• Broil 5" from heat for 10 minutes, turn wings and broil a further 10-15 minutes.
• Meanwhile in a saucepan melt butter; combine with the hot sauce.
• Pour sauce over broiled wings and toss.
• Arrange on a platter with the celery sticks and cheese mixture.
• Dip sticks and wings in the cheese.

Steps:

• For the sauce; in a small saucepan combine the butter, hot sauce, black pepper, salt and 1/2 teaspoon garlic powder; bring to a simmer over medium-low heat.
• Reduce heat to low and simmer uncovered for about 20 minutes stirring occasionally; remove from heat and set aside to be coated with the wings later.
• For the wings; in a bowl combine flour, paprika, cayenne (you may adjust cayenne to suit heat level) 1/2 teaspoon garlic powder, onion powder and seasoned salt.
• Place the wings in a shallow dish and sprinkle the flour mixture over; mix using hands to coat evenly and completely (I use disposable rubber gloves for this!).
• Cover the dish and refrigerate for 2 hours (THIS IS IMPORTANT, the wings must be refrigerated for that amount of time!).
• Heat oil in a deep-fryer to 375 degrees F (the oil should be just enough to cover the wings completely, about 1-1/2-inches or more).
• Fry the flour-coated wings in hot oil for about 10-15 minutes or until parts of the wings begin to turn brown.
• Remove from heat then place wings in a serving bowl; add in prepared hot sauce mixture and turn the wings to coat with the sauce.
• You may serve the wings as is or place on a baking sheet and bake in a 250 degree oven for 10 minutes.
• Serve with a blue cheese dip.

Steps:

• Mix the wine vinegar with the milk, and allow the milk to curdle.
• Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne.
• Mix well.
• Refrigerate before serving.
• In a large skillet melt the butter over low heat, and stir in the hot sauce.
• Add more or less to taste.
• Deep fry the wing pieces in small batches in peanut oil at 385f for about 10 minutes, or until browned and crisp.
• Drain on paper towels ( if you wish to avoid the fat, bake the wings in a 400f oven for 25 minutes).
• When all the wings have been fried, reheat the skillet containing the hot sauce, and toss the wings about in the sauce.
• Serve with the dressing for a dip and celery sticks on the side.