Buffalo Chicken Wings

Buffalo Chicken Wings
Staff Writer
Taste of Home

"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

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24
Servings
221
Calories Per Serving
Deliver Ingredients

Notes

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. 

Ingredients

  • 5  Pounds  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  Teaspoons  cayenne
  • 1/2  Teaspoon  onion powder
  • 3/4  Teaspoons  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. 

Nutritional Facts

Total Fat
3g
4%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
9mg
3%
Carbohydrate, by difference
43g
33%
Protein
6g
13%
Vitamin A, RAE
4µg
1%
Calcium, Ca
4mg
0%
Fiber, total dietary
3g
12%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
762mg
51%
Water
52g
2%

Chicken Wing Shopping Tip

If you’re buying chicken at the store, make sure that it’s the last thing you pick up before hitting the checkout – and to head straight home with it to the icebox.

Chicken Wing Cooking Tip

Wash everything that chicken touches with soap and hot water.