Buffalo Chicken Wings Recipes

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:

• 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:

• 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:

• 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.

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:

• 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:

• 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:

• 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:

• 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.

Steps:

• Cut the wings in half at the joint.
• Discard the tips.
• Place the wings in a bowl.
• Melt the butter in a saucepan.
• Add the hot sauce, stirring until well blended.
• Pour the hot sauce over the wings.
• Stir thoroughly to make sure that the wings are evenly coated.
• Let sit for 30 minutes, stirring occasionally.
• Preheat your grill to medium high heat.
• Grill the wings, basting with Heinz Original #7 Jack Daniel's Grilling Sauce.
• Turn the wings occasionally and continue grilling until cooked through and golden brown.
• Serve with chipotle mayonnaise:.
• Chipotle Mayonnaise: In a small bowl, stir together mayonnaise, sour cream, mustard, Chipotle chiles and Adobo sauce.
• Refrigerate 30 minutes.

Steps:

• Mix first 5 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of each wing. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce; grill 4 to 5 min. or until chicken is done, turning and brushing frequently with remaining barbecue sauce.
• Place chicken on platter; top with onions.

Steps:

• Separate chicken wings at joints into 3 parts each, discarding tips.
• Combine the remaining ingredients in a small bowl.
• Arrange chicken pieces on a double layer of paper towels around outer edge of turntable.
• Baste chicken with 3/4 of the sauce mixture.
• Cover with wax paper and microwave at HIGH (100%) power for 6 minutes.
• Rearrange pieces and baste with remaining sauce.
• Microwave on high until juices run clear, 4-6 minutes.

Steps:

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Steps:

• Heat oil in fry daddy or fryer.
• Cut each chicken wing at joints to make 3 pieces and discard the tip.
• Combine the flour garlic and seasoning salt in gallon size zip lock bag.
• Place chicken in bag and shack until it's all well coated.
• Fry in fryer until done.
• Remove chicken to a paper towel lined dish and drain.
• Meanwhile, mix the buffalo ingredients into a bowl.
• Add chicken and toss until evenly coated with buffalo mixture.

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.