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