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1 rating

Buffalo Chicken Wings

"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

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
Servings24
Calories Per Serving294
Total Fat25g39%
Saturated Fat9g45%
Cholesterol125mg42%
Protein17g33%
Carbs0.2g0.1%
Vitamin A75µg8%
Vitamin B120.3µg4.2%
Vitamin B60.5mg25.3%
Vitamin C2mg3%
Vitamin D0.2µg0.1%
Vitamin E2mg9%
Vitamin K8µg10%
Calcium14mg1%
Folate (food)7µgN/A
Folate equivalent (total)7µg2%
Iron0.5mg2.6%
Magnesium16mg4%
Monounsaturated11gN/A
Niacin (B3)5mg27%
Phosphorus119mg17%
Polyunsaturated4gN/A
Potassium185mg5%
Riboflavin (B2)0.1mg6.1%
Sodium143mg6%
Trans0.4gN/A
Zinc1mg8%