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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

Ingredients

  • 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

Directions

  • 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) equals 243 calories, 23 g fat (7 g saturated fat), 48 mg cholesterol, 125 mg sodium, trace carbohydrate, trace fiber, 9 g protein.

Wine Pairings

Medium-Bodied White Wine

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