Brother Jimmy's Buffalo Wings

Staff Writer
Brother Jimmy's Buffalo Wings
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
2970
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.

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.

Nutritional Facts

Total Fat
310g
100%
Sugar
6g
N/A
Saturated Fat
38g
100%
Cholesterol
307mg
100%
Protein
46g
91%
Carbs
8g
3%
Vitamin A
100µg
11%
Vitamin B12
1µg
18%
Vitamin B6
1mg
69%
Vitamin C
33mg
55%
Vitamin D
0.4µg
0.1%
Vitamin E
43mg
100%
Vitamin K
219µg
100%
Calcium
105mg
11%
Fiber
0.9g
3.7%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
2mg
11%
Magnesium
51mg
13%
Monounsaturated
168g
N/A
Niacin (B3)
14mg
70%
Phosphorus
396mg
57%
Polyunsaturated
99g
N/A
Potassium
636mg
18%
Riboflavin (B2)
0.4mg
24.3%
Sodium
1998mg
83%
Sugars, added
3g
N/A
Thiamin (B1)
0.2mg
11.3%
Trans
2g
N/A
Zinc
4mg
25%

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