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Buffalo Chicken Wings Recipe

Buffalo Chicken Wings Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch YIELD:25 servings


  • 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


  • 1. 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.
  • 2. 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. Yield: about 4 dozen.
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): 243 calories, 23g fat (7g saturated fat), 48mg cholesterol, 125mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 9g protein.

Reviews for Buffalo Chicken Wings

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hungrypuppy User ID: 3787633 149032
Reviewed Dec. 22, 2012

"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."

hungrypuppy User ID: 3787633 164966
Reviewed Dec. 22, 2012

"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????"

Cherylpadding User ID: 6931782 163662
Reviewed Oct. 21, 2012

"They were awesome. Mixed oikos Greek yogurt with fat free ranch dressing and a little Greek seasoning and it made a great dipping sauce"

sandiswindell User ID: 4230554 148441
Reviewed May. 30, 2012

"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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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer