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Buffalo Chicken Wings

 Buffalo Chicken Wings
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
25 ServingsPrep: 10 min. Cook: 10 min./batch


  • 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


  • 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. Yield: about 4 dozen.
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.

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Buffalo Chicken Wings (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer