Buffalo Chicken Wings

4 from 1 ratings

"Hot wings got their start in Buffalo, N.Y., 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, N.H. from Taste of Home's Recipes Accross America Click here to see 10 Iconic Recipes That Define America

Servings

servings

Ingredients

5 pound whole chicken wings*
celery sticks and ranch salad dressing, for serving (optional)
1 cup butter, cubed
1/2 teaspoon garlic powder
1/4 cup louisiana-style hot sauce
3/4 teaspoon cayenne
1/2 teaspoon onion powder
3/4 teaspoon celery salt
oil, for frying

Directions

Cut the chicken wings into 3 sections and discard the wing tip sections. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry the 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 the butter. Stir in the hot sauce and spices. Place the chicken in a large bowl and add the sauce. Toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired.