Buffalo Chicken Wings
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
Servings
24
Ingredients
- 5 pound 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 teaspoon cayenne
- 1/2 teaspoon onion powder
- 3/4 teaspoon 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.