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Buffalo Wings Recipe
Jan 23, 2013 @ 5:57 PM
Posted by
Daily Value: 50%
Servings: 8
Low-Carb
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 997Daily Value: 50%
Servings: 8
Low-Carb
Sugar-Conscious
| Fat | 81g | 125% |
| Saturated | 19g | 94% |
| Trans | 1g | 0% |
| Carbs | 25g | 8% |
| Fiber | 1g | 5% |
| Sugars | 1g | 0% |
| Protein | 41g | 81% |
| Cholesterol | 179mg | 60% |
| Sodium | 1023mg | 43% |
| Calcium | 37mg | 4% |
| Magnesium | 49mg | 12% |
| Potassium | 463mg | 13% |
| Iron | 3mg | 19% |
| Zinc | 3mg | 19% |
| Vitamin A | 1929IU | 39% |
| Vitamin C | 4mg | 6% |
| Thiamin (B1) | 0mg | 25% |
| Riboflavin (B2) | 0mg | 24% |
| Niacin (B3) | 15mg | 77% |
| Vitamin B6 | 1mg | 37% |
| Folic Acid (B9) | 73µg | 18% |
| Vitamin B12 | 1µg | 11% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 8mg | 40% |
| Vitamin K | 35µg | 44% |
| Fatty acids, total monounsaturated | 40g | 0% |
| Fatty acids, total polyunsaturated | 18g | 0% |
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Popular Recipes
Erika Monroe-Williams
I won't claim that this is the original recipe from the Anchor Bar in Buffalo, N.Y., where the Buffalo wing was invented, but these are pretty darn close. A simple sauce made with Frank's RedHot, butter, garlic salt, and a touch of red-wine vinegar for balance adorns perfectly fried wings.
INGREDIENTS
For the sauce:
- 2 cups Frank's RedHot sauce
- 1 stick unsalted butter
- 1-2 tablespoons red-wine vinegar
- 2 teaspoons garlic salt, or to taste
- Freshly cracked black pepper, to taste
For the wings:
- Canola oil, for frying
- 2 cups all-purpose flour
- 1 tablespoon seasoning salt
- Cracked black pepper, to taste
- 3-4 pounds chicken drumettes or wings
- Celery and carrot sticks, for serving
- Ranch or blue cheese dressing, for serving
DIRECTIONS
For the sauce:
Combine the hot sauce, butter, and vinegar in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted. Add the garlic salt and season with pepper, to taste.
For the wings:
Heat 1-inch oil in large pot, deep-fryer, or wok over medium-high heat to 375 degrees.
Combine the flour with the seasoning salt in a mixing bowl. Season with pepper, to taste, and mix until well combined. Pat the chicken dry. Place half of the chicken piece by piece into the flour mixture, then place on a separate plate. Fry until brown, about 10-15 minutes. Take one out and cut into it to test doneness. Repeat with the remaining chicken.
Toss in sauce and place on a platter. Serve with celery and carrot sticks, and ranch or blue cheese dressing.
Recipe Details
Servings: 8Cuisine: American
