Buffalo Chicken Wings Recipe
Learn how to make awesome Hot Wings.
It's the most popular way to make chicken wings. This Buffalo Chicken Wings Recipe lightly coats the wings with a pepper, salt and corn starch mixture which gives a nice crunchy coating without all the heavy breading that can make the wings soggy when the sauce is added.
Keeping the first batch of Buffalo wings in a 200 degree oven while the rest of them are frying will help keep them warm before serving.
If you want to make these ahead of time they can stay warm in the oven for up to 1 1/2 hours at 200 degrees. When you are ready to serve, toss them in the hot wings sauce, serve them to your friends and family and watch them disappear.
Buffalo Chicken Wings Recipe
Ingredients:
- 3 pounds Whole Chicken Wings (defrosted)
- 4 tablespoons butter
- 1/2 cup hot sauce (like Texas Pete)
- 3 tablespoons cornstarch
- 2 teaspoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 - 2 quarts peanut or vegetable oil
Preparation:
- Cut the wings into separate pieces (see photo below)
For the Sauce:
- In small pan over low heat; melt the butter
- Stir in brown sugar, hot sauce and vinegar.
- Remove from heat and let cool.
For the Wings:
- Preheat oven to 200 degrees.
- Line baking sheet with paper towels and put in the oven.
- Heat 2 - 3 inches of oil in large pot over medium-high heat to 350 degrees.
- While the oil is heating, mix together cayenne, salt, black pepper and cornstarch in small bowl.
- Pat wings dry with paper towels and put into large bowl.
- Pour spice mixture over wings and turn over with large spoon until evenly coated.
- Fry half of the wings until light brown, about 10 to 15 minutes.
- Using a slotted spoon, transfer wings to baking sheet in oven to keep them warm while you cook the rest.
- Fry the rest of the wings.
- Pour sauce mixture into large bowl, add chicken wings, and mix together with a large spoon until wings are coated.
Serve with celery sticks and blue cheese dressing in small cups or bowls for dipping.
Cut the wing in half by placing your knife into the socket that connects the leg and wing. This will take a bit of practice. You will know you have the right spot when it cuts through easily. If the knife won't go through then you have not found the right spot. Just keep moving the knife around until you get it.
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