Brother Jimmy's Buffalo Wings

Brother Jimmy's Buffalo Wings
Staff Writer
Thinkstock/iStock

Everyone has their own style of Buffalo wings, and at Brother Jimmy's they add cayenne and chili powder for an extra dose of heat in the hot sauce. 

Click here to see 24 Chicken Wing Recipes for Fall

8
Servings
2156
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Pounds  chicken wings
  • 2 1/4  Teaspoons  salt
  • 1 1/2  Teaspoon  white pepper
  • 1 1/2  Teaspoon  chili powder
  • 1 1/8  Teaspoon  paprika
  • 1/8  Teaspoon  granulated garlic
  • 8  Cups  canola oil, plus more as needed
  • 1/2  Cup  Buffalo sauce (recipe below)
  • 2  Cups  Blue Cheese Dressing (recipe below)
  • Celery sticks, for serving

For the Buffalo Sauce

  • 1 1/2  Cup  Frank's Red Hot Sauce
  • 2  Tablespoons  sugar
  • 3/4  Teaspoons  cayenne
  • 3/4  Teaspoons  chili powder
  • 2  Tablespoons  cold, unsalted butter, cut into cubes

For the Blue Cheese Dressing

  • 1  Cup  mayonnaise, preferably Hellmann's
  • 1/2  Cup  crumbled blue cheese
  • Pinch of  ground white pepper
  • 3/4  Teaspoons  fresh lime juice
  • 1  Teaspoon  fresh lemon juice
  • 1/4  Teaspoon  kosher salt
  • 4  Teaspoons  sour cream

Directions

Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Then cut the wing in half at the joint.

In a large bowl, combine the salt, white pepper, chili powder, paprika, and granulated garlic. Add the wings and the 1 tablespoon of oil. Toss together to coat the wings. Cover and marinate in the refrigerator for 1 to 2 hours. About 15 minutes before you’re ready to bake the wings, pull them out of the refrigerator and let come to room temperature.

Preheat the oven to 350 degrees. Lay the seasoned wings on a sheet pan and bake for 15 minutes.

Cool the wings completely.

Heat 5 to 6 inches of oil in a deep-fryer or heavy-bottomed stockpot to 350 degrees. Place the wings into the hot oil and cook until crisp, 7 to 9 minutes. Depending on the size of your pot, you may need to do this in 2 batches.

Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove to a bowl and toss with the Buffalo Sauce (recipe below).

Serve with the Blue Cheese Dressing and celery sticks. Serves 6 to 8 people. 

For the Buffalo Sauce

Pour the hot sauce into a small saucepan, place over medium heat, and bring to a boil.

In a small bowl, combine the sugar, cayenne, and chili powder. Whisk into the hot sauce, mixing well. Remove the pan from the heat and whisk the butter into the sauce.

Makes about 2 cups.

For the Blue Cheese Dressing

Place all the ingredients in a bowl and whisk well. It will keep for 2 weeks in the refrigerator in a container with a tight-fitting lid. Makes 1 ¾ cups.

Nutritional Facts

Total Fat
214g
100%
Sugar
18g
20%
Saturated Fat
25g
100%
Cholesterol
57mg
19%
Carbohydrate, by difference
44g
34%
Protein
23g
50%
Vitamin A, RAE
104µg
15%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
193µg
100%
Calcium, Ca
186mg
19%
Choline, total
24mg
6%
Fiber, total dietary
8g
32%
Folate, total
38µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
127mg
18%
Selenium, Se
10µg
18%
Sodium, Na
1416mg
94%
Water
75g
3%
Zinc, Zn
2mg
25%

Buffalo Wing Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Buffalo Wing Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Buffalo Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.