Taste of Home's Buffalo Wings

Taste of Home's Buffalo Wings
Staff Writer
Taste of Home

A collection of seasonings like cayenne, celery sauce, and garlic powder, combined with Louisiana-style hot sauce, make this Buffalo wings recipe from Taste of Home a unique one. 

Click here to see 24 Chicken Wing Recipes for Fall

24
Servings
43
Calories Per Serving
Deliver Ingredients

Ingredients

  • 25  whole chicken wings
  • Oil, for frying
  • 1  Cup  butter, cubed
  • 1/4  Cup  Louisiana-style hot sauce
  • 3/4  Teaspoons  cayenne
  • 3/4  Teaspoons  celery salt
  • 1/2  Teaspoon  onion powder
  • 1/2  Teaspoon  garlic powder
  • Celery ribs and ranch salad dressing, for serving

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 to toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired. 

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Cholesterol
3mg
1%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
4µg
1%
Calcium, Ca
4mg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
62mg
4%
Water
2g
0%

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.