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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 wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire
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Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutritional Facts 1 chicken wing (calculated without celery and dressing) equals 243 calories, 23 g fat (7 g saturated fat), 48 mg cholesterol, 125 mg sodium, trace carbohydrate, trace fiber, 9 g protein.
Originally published as Buffalo Chicken Wings in Taste of Home April/May 2012, p28
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Dec. 22, 2012 by hungrypuppy
After reviewing other traditional buffalo style wing sauces, one cup of hot sauce may be too much? But no other recipes I could find had 1 cup (two sticks) of butter. Most had from 1/4 to 1/2 cup butter, with various amounts of hot sauce. In all cases, the proportion of hot sauce was always higher than the amount of butter.
If your eating crab legs or lobster the wing sauce would be good. I believe this recipe is incorrect. The correct proportion of butter to hot sauce should be 1/4 cup butter to 1 cup of hot sauce. Not one cup of butter to 1/4 cup hot sauce. Otherwise, your just dipping your wings in a bath of melted butter. I had to add the remainder of the bottle of hot sauce to the already sauced wings, just to make the butter soaked wings edible. I mean, two sticks of butter to just 1/4 cup of hot sauce????
Reviewed on Oct. 21, 2012 by Cherylpadding
They were awesome. Mixed oikos Greek yogurt with fat free ranch dressing and a little Greek seasoning and it made a great dipping sauce
Reviewed on May. 30, 2012 by sandiswindell
These are very good. Just the right amount of heat for me. I did use blue cheese dressing instead of ranch. But that would be up to the person eating this.
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