Restaurant-Style Buffalo Chicken Wings
Try this hot wings recipe for Buffalo chicken wings similar to those served at a popular restaurant chain. If you have ever had them, you will love them.
Try this hot wings recipe for Buffalo chicken wings similar to those served at a popular restaurant chain. If you have ever had them, you will love them.
Excellent recipe. I made these over the weekend;the only hot sauce I had was Tabasco. We loved the wings and we love spicy foods, but these were just too hot and the sauce was very thin and watery. I made some more last night for just my husband and me using Texas Pete and it was perfect. They had the perfect amount of heat. I also followed the directions except for frying. I baked then in the oven for about 30 mins. at 350. I lightly sprinkled them with flour then sprayed cooking spray on them and they had a great crust coming out of the oven. Definetly recommend!!!Read More
I was very disappointed with this recipe. I made it for my boyfriend who loves buffalo wings but was also disappointed with this attempt at restaurant-style buffalo wings. One serious problem was the sauce....it tasted like butter! The flour mixture was also bland and far from spicy. I added extra cayenne pepper but that didn't seem to help. I added extra hot sauce and Tabasco sauce to the hot sauce, as recommended by other reviewers, but that didn't aid the sauce. I'm still looking for a decent buffalo wing sauce to use, as I will not use this sauce again. As for the chicken, I'll use the flour mixture but I'll add extra seasonings.Read More
Excellent recipe. I made these over the weekend;the only hot sauce I had was Tabasco. We loved the wings and we love spicy foods, but these were just too hot and the sauce was very thin and watery. I made some more last night for just my husband and me using Texas Pete and it was perfect. They had the perfect amount of heat. I also followed the directions except for frying. I baked then in the oven for about 30 mins. at 350. I lightly sprinkled them with flour then sprayed cooking spray on them and they had a great crust coming out of the oven. Definetly recommend!!!
oh my these were sooo good! I pretty much followed the recipe but I never measure spices, just a dash here and there etc.. I wasn't sure if I needed to still put them in the fridge since I was baking them, but I did. I put them on baking sheets sprinkled with alittle more flour and sprayed with pam. I baked @400 for 40 min turning once then I put some BBQ sauce on some and the hot sauce on the others and baked @300 for 15min... they were great! I was surprised that they were crispy too! Thank you!
These are the best wings I ever made, my family went crazy over them! I didn't even try the sauce mixture, we used our favorite bbq sauce,for half of them and I made a garlic butter sauce for the other half. I will try the hot sauce recipe next time I make these. The breading is terrific, you have to try this recipe!
These wings are excellent!! I moved to WA state from Ohio and could not find hot enough wings to satisfy my taste. The only changes I made was to add a bit more spices to the coating and more hot sauce to the sauce. Since I like my buffalo wings a bit dryer, I put wings onto a cookie sheet after frying and poured sauce over them, baked at 350 for 15 mins., turning.. they turned out fantastic!!! Thank you for sharing!
These were a big hit at out 'finger food' dinner. My family loved them just as much reheated the next day. Rather than frying, I sprayed the floured wings with a fat free oil spray and baked them for 30 - 45 minutes in a 350 degee oven. I basted thm with the sauce as they cooked and turned them once. I'll make this again for sure!
There are 6 members in my family. We are all wing lovers. We have wings at least once a week. We have tried several methods of cooking them. Grilling was our favorite until I found this recipe!! WOW-Toooo good to be true. Thanks Kelly Tina Camby,In
A little messy but very delicious! We will enjoy NOT spending the money for these any more : )
I'm an experiened Buffalo chicken wing maker and live in Rochester, NY, which only matters because Rochester NY makes better wings than Buffalo by a long shot.. Original Buffalo wings were great back in 1984 but a recipe as simple as that needs some tweaking. Buffalo still makes wings the simple way, which is a shame because recipes like this are much better. What really makes a Buffalo Wing a Buffalo Wing is the combination of the wings, celery and blue cheese dipping sauce. As simple as this recipe for blue cheese dipping sauce might look, it tastes like the best. Add 1/2c sour cream, 1/2c real mayonaisse, 2/3c crumbled blue cheese (don't use Gorgonzola...it's too weak), 1/4 tsp garlic powder and 1/4 tsp onion powder to a mixing bowl and mix it with a spoon or fork. Let it rest at least 6 hours but overnight is best. Stir before using.
OMG, I made these 2 nights ago and I'm already jonesing for them again! I put a little bit of canola oil in the bottom of the baking sheet and baked mine at 400 for 35-40 minutes, turning them once, and they came out crispy and yummy. I like to eat my wings naked and dip them in the sauce so that they stay crispy. I used Frank's RedHot sauce. No need to stink up your house frying these up. They came out awesome baked!
It took me a few times to get the sause just right. I used 2 parts Franks Red Hot /1 part butter with a little crushed garlic. Also doubled the cay and paprika in batter. These are asked for so often that I had to start making 6-10 lb batches in one shot and freezing in serving size baggies. Lay them out on a cookie sheet so they aren't touching and flash freeze them individually (so they don't stick together later), when frozen, bundle in serving size baggies or in one big container. Freezing seperately makes it easy to pull out just what you need without them sticking together. works great for quick snacks or appetizers for unexpected guests. To reheat - bake frozen wings for a few minutes to warm and then pop in the broiler to crispen a bit. Thanks for the recipe!
Fantastic! Simply follow the directions and you have some good eats here! I added a tsp of Emeril's Essence to the flour. In order to serve these hot at the big game party at a friends house, I "flash fried" them in oil to crisp them up and once we arrived I baked them at 350 for 12 minutes. Toss with the sauce and we serve them piping hot. Many compliments were issued. Definitely a keeper!
Excellent! This is one of my husband's favourite dishes. I bake these wings and use the following directions: 1. Line cookie sheet with foil 2. Use wire racks - spray lightly with cooking spray to prevent the wings from sticking. 3. Put wings in single layer on wire rack. Spray lightly with cooking spray (this helps crisp the wings) 4. Cook @ 400 degrees F for 40 minutes, turn 1/2 way through (spray again lightly). They turn out every single time! Love them!
Yum yum yum! I made these with chicken strips instead of wings... absolutely delicious! I however, did make a few changes though. First I dipped the strips into a bowl of beaten eggs, then dipped into the flour mixture... refrigerated for about 1/2 an hour, then dipped them in the flour again. This made a nice thick and crispy batter that doesn't flake or peel off while frying. Oh so good! We really enjoyed these!
BAKE THESE!!! Following another reviewers comments, I baked at 400 degrees on a wire rack, 20 min on each side. The sauce wasn't thin to me (just normal wing consistency). I used a hot sauce mixture that was half (1/8 cup) Tabasco and half (1/8 cup) Siracha hot sauce. That's all I had in the house, and it was DELICIOUS. (They tasted just like restaurant hot wings, even with the thai inspired hot sauce). I can't imagine frying them, they were crispy and greasy (in a good wing sort of way) as it was. If anything, I think you can cut the butter in the sauce a bit. Perfect with the game!
A Buffalonian, born and raised. At the Anchor Bar in Buffalo, New York, the wings are fried to a golden crisp, the sauce is Anchor Bar Original, but here Franks Red Hot Sauce and only butter are the favorite. once the wings are fried, they are placed in a bowl and the sauce is added, and mixed together, by preference I like them saucy. True Buffalo Wings are served with Celery and Carrot sticks with Blue Cheese Dressing, for dipping. This recipe is a great variation, but not totally authentic. 5 Stars
The wings were great! I will make them again.
I have to agree these were really good, with and without the hot sauce. I put the garlic in the flour mix. Letting it set in the flour works very well. I made 20 1/2 with hot sauce, 1/2 just plain, they ate them all. Great recipe will definatly make again.
I made this one night at my boyfriends house and everyone loved these wings! I served them with celery sticks and Marie's Blue Cheese Dressing. Absolutely wonderful! I was forced to make them for his entire family the following weekend. Who needs "TGI Fridays" or "Hooters" for wings when you have this receipe!!!! (The fried chicken wings are also really good without the hot sauce, for those who can't handle the heat!)
I made these for a party and everyone loved them. I baked them in a 400 degree oven for one hour instead of frying them and they turned out great.
I have been craving buffalo chicken for the longest time, but I don't like wings. So I used chicken tenders instead. I added some onion and garlic powder to the flour and left the chicken in the flour mixture for several hours. I tripled the sauce (FRANK'S) and added a splash of vinegar. I poured it into a large baking dish and after I fried the chicken, I drained it on paper towels and laid them in the sauce. They were absolutely delicious. Thanks Kelly.
Simply the best I have ever tasted.
I was very disappointed with this recipe. I made it for my boyfriend who loves buffalo wings but was also disappointed with this attempt at restaurant-style buffalo wings. One serious problem was the sauce....it tasted like butter! The flour mixture was also bland and far from spicy. I added extra cayenne pepper but that didn't seem to help. I added extra hot sauce and Tabasco sauce to the hot sauce, as recommended by other reviewers, but that didn't aid the sauce. I'm still looking for a decent buffalo wing sauce to use, as I will not use this sauce again. As for the chicken, I'll use the flour mixture but I'll add extra seasonings.
Perfect. Hub wanted not so messy buffalo wings, and this was just perfect for him. I'm not a big fan of chicken on the bone, and I even loved them! I baked them as others suggested and that worked out just fine. Thanks much for the great recipe Kelly!
Great, but you want to make it hotter!! We suggest adding 1 tablespoon of tobasco sauce, a half table spoon more cayenne pepper and 2 tablespoons of cajun spice.
Definitely worth a try! These wings were yummy, yummy, with blue cheese or ranch dressing! My boys and husband ate them up, although too hot for youngest boy who is four. (That's ok, he can have hot dog night when I make these again, which I will!) Thanks Kelly for sharing this recipe!
The wings are great if you follow the recipe BUT if you want to make them 'OFF THE HOOK' then add a packet of dry ranch mix and a 1 tbsp. of Goya Adobo spice to the flour mixture...WOW!!
Excellent wings!! I added extra hot sauce and some cayenne pepper as they seemed pretty mild to me with the amount included.
You can really change things around with this recipe, I added 1/2 of cup honey in the sause on low heat and depending on what kind of sauce you use I get a low mild but add my own hot sauce. I also add differnt spices to the flour when it comes time to coat the wings.
These hot wings are great! I omitted the caynenne pepper and garlic from the recipe. I increased the hot sauce to compensate for that. Instead of using the sauce for dipping, I brushed it over them and poored anything remaining on them. I then baked them for 20 minutes on 250 degrees. I would recommend trying these. For extra spicyness, I think that you could add extra hotsauce on them either before or after baking.
These wings turned out great! instead of frying I baked them for 40 mins turning them once and then applied the sauce baking for 15 more mins at 300 as suggested by another reviewer. for my sauce I used Louisiana hot sauce and light CountryCrock butter. My family is constantly requesting these. Wow is all I can say! I will not be buying hot wings anymore.
Delicious, I will make again, husband loved them practically ate them all.
This is the closest thing to hooters that you can make at home, and the chicken comes out delicious. I use a ratio of 75% hot sauce and 25% butter because I like spicy. Take the chicken out of the fridge and let it reach room temperature before you dredge it in the flour. Also, leave the flour coated chicken in the fridge for at least 2 hours before frying. If you want spicy sauceless wings, dip the chicken into the hot sauce before dredging, then coat them in the flour, refrigerate, and fry. They come out really tasty this way, and aren't so messy. Obviously you can also dip them in the hot sauce, dredge them, fry them, and then dip them in the sauce again if you really want a kick. Awesome submission, thanks.
I followed the recipe exactly except for the frying and using wings :) I had 2 chicken drumsticks so I used those instead and the recipe was delicious! I also didn't have enough oil, so I baked them instead. I baked them for 48mins on the wire rack at 400. I sprayed the chicken with PAM so they wouldn't stick to the wire rack. I also placed a cookie sheet underneath the chicken so all drippings would land there and not the bottom of the oven. I used El Tapatio hot sauce. I would definitely make this recipe again! You can use any part of the chicken with this recipe, and it'll still be delicious. I guess it depends on what hot sauce you use, but El Tapatio hot sauce I used wasn't TOO hot; it was just right. Perfect! It was enough to taste the spicyness. It was really good :) I'm definitely making this again!
Best wings ever! I'm from NY and went to college upstate where buffalo wings were invented. This recipe is great..very authentic. i didn't even bother with the flour because i like my wings dry and crispy with plenty of sauce. the flour coating just gets a bit too heavy for me and was never used in ny. i fried my wings in canola oil and kept them warm in the oven at 250 while i fried the rest in batches. trick is to fry in small batches so wings have room to move. a crowded pot means wings will take longer to cook, the oil temp will drop and you'll get greasy results. i doubled the sauce and it was more than enough for about 15 wings. toss them with the sauce in a large bowl, don't stir and serve immediately. i love my wings with blue cheese dressing and celery. slice the celery in stalks and store it in cold ice water in fridge while preparing wings. the crunchy ice cold celery cuts the kick of the hot sauce perfectly! great recipe, you won't be disappointed!
Texture/consistency was really good...not hot enough, but will try again. For sure, better than most wing recipes.
Love this recipe! Have made is several times. Never had great success baking the wings. They are OK but not as good as the fried ones. My wife sprinkles Parmesan cheese on hers as they come out of the fry pan. Use margarine instead of butter in the sauce for better taste. Letting them sit in the fridge is MOST IMPORTANT! Seriously, I could eat these three times a week.
Wow, this is just plain fantastic!! This is on par or better than the best I have ever had.
How could 1,600 hundred people be wrong?? The wings rock! The only change I did to push a garlic thru a garlic press over the wings with a sprinkle of salt, mixed them, and let them sit 10 minutes before adding the flour and proceeding with the recipe as stated. I did add some garlic salt and onion powder to the flour, let them sit for the 90 minutes, although I was curious for this step cuz this was my first try at making wings. They came out crunchy and perfect. Maybe next time I will add about 1/4 cup more flour, to make more coating. I'll be making these a lot! Thanks!
Good Wings! I used Frank's Hot Sauce - poured over the wings and kept hot even in the oven until they all were ready. I definitely ate too many they were so good.
Wonderful recipe! I too baked them at 375 for 45 minutes on a heavily oiled baking pan, turning once. I than mixed with the sauce, put them in a casserole baking dish and baked for another 20 minutes. So good! I also used drums instead of wings (didn't have any on hand) and although they can't really be buffalo wings, they were perfectly good and there was more meat to enjoy! The only thing that went wrong for me was my hot sauce was a bit too garlic. Next time I'll try franks or some other less garlicy type. Thanks for sharing!
This is an excellent recipe! Everyone enjoyed these-I've made these 2 times so far and I knew when making the 2nd time that it needed more tangy wing sauce so I doubled the sauce recipe so that the wings were smothered in the sauce. I suggest a little bit more cayenne to give it a kick.. Thanks for the recipe
YUM! I put these on a cookie sheet, spray with Veg. cooking spray, bake for 30 min on 400 !! Still have a crispy fried taste without the frying!! These have been a huge hit with everyone I serve them to!! I also make them with sweet potatoe fries-mmmm
Followed the recipe exact and it tasted just like restaurant style wings. Making again for sure!!!
Not a Buffalo Wing at all. Born and raised in Buffalo, I laugh at peoples interpretation of a Buffalo wing. The only ingredients you need besides chicken is butter and Franks Hot Sauce. Deep fry your chicken wings and in a separate bowl add butter and hot sauce. Depending on how hot like it add more or less butter. That is it, the "secret" to the Buffalo wing.
I have been making wings for the past 35 years and other then the ones that I have had in restraunts in Buffalo, these are the best. Great combination of flavours, everyone one was very happy. Don't forget the blue cheese and cellery sticks! Thanks Kelly
Great wings I made them for the Superbowl and wverybody loved them!!! i'll make these again, it really easy!!!
"Very Delicious!" I made these wings about a week ago and I marinated them in the flour and seasoning for one hour, 90 minutes the kids would have eaten me instead of the wings. I fried the wings in our fry daddy and they came out very crispy even once the sauce was put on them. My husband and the kids loved them. "Awesome" is all I can say. We are having them again tomorrow as long as Hurricane Earl doesn't take out our power!
BAKE THESE FOR A HEALTHIER VERSION- Still delicious! My husband had no idea they were baked and ate more then I thought was physically possible. Heres what I did: Added a little bit of red pepper flakes to flour mixture. Coated wings and refrigerated for 90 minutes. I used a glass baking dish because I didn't have a drip pan (worked fine). 375 F oven- baked 10 min side A, then sprayed side A with olive oil to crisp up and baked 10 more min. Then I flipped to side B and repeated (40min total), then I flipped again and added buffalo sauce mixture and baked 10 minutes and flipped and repeated. Total cook time 60 minutes and they were cooked all the way through. I used Louisiana hot sauce and used minced garlic instead of garlic powder. Next time I will try Franks based on other reviews just to try something new. Will definitely make again!Yummy!!
These were excellent. The only thing I changed was I added Garlic and Onion Powder to the flour mix. As all others have stated it's important to refrigerate these and not skip this option. What I love about these is you can customize the sauce coasting to your taste. The first time I used Franks Honey BBQ Hot sauce (for a milder taste) and the second time I used Franks Hot Wings Hot Sauce (for a Hot taste). Both were excellent. Now I'm having fun coming up with different sauces for these. This recipe went right into my saved Recipe Box and I will make them over and over again. Thank you for an great recipe!
The only reason why I didn't rate this recipe 5 stars was because after preparing it as it was written, I found it to be bland. Tasting like chicken with hot sauce. So when I made it the second time around I I seasoned my chicken first with seasoning salt, black pepper, garlic powder and accent, then added the flour and let it sit in the fridge. This made a world of difference in the taste.
im a vegetarian…so of course i don't know what it tastes like but i made them for a friend and my husband one night and my friend who is very picky with food said that they were the best wings he had ever tasted…. sooo i think they are great :) one thing i did add was adobo seasoning… my grandmother puts it on everything… so i decided to mix it with the flower… i put ¼ teaspoon… so i think it made a difference…
UPDATE to earlier review: I have made this recipe at least a dozen times now and I have a few tips to make the best wing recipe even better. 1.Paper towel dry the wings 1st, then season the wings w/salt & pepper b4 dredging. 2. Put the flour mix in a bowl and dredge the wings one at a time. this insures all the wings are covered completely. 3. Use Crisco.....lol 4. Wings should be really cold b4 frying in 375 degree Crisco. 5. Let the wings rest 4 a few minutes b4 saucing. The only problem I have w/this recipe is, I no longer can eat wings out, nobody's wings are as good as mine......lol Happy Eats :) What can I say that hasn't been said already. Followed this recipe as written, EXCELLENT! I tripled the recipe, Everyone that ate them had nothing but complements. They wanted more! Served with celery, carrots and ranch dressing.
My 4 grown up kids love chicken wings and either do them in the turkey fryer for a football game or buy them in a frozen box. I decided to try this recipe but in the oven and they were amazing. I increased the spices, rolled in flour mix and let sit for 90 minutes in fridge. Sprayed with Pam, put in 400 oven and flipped after about 30 minutes. They were amazing on their own but rocked when we dipped them in one of my homemade sauces, honey/garlic, buffalo and barbque. My daughter loved them and grandson gave them his finger licking approval. What I like is that when I have company I will be able to prepare the sauces ahead, have the wings floured and ready for the oven.....no stress entertaining. I may try baking them, put in individual sauces, then reheat for about 10 minutes before serving???? Anyway, I won't be deep frying them anymore, tasted better in oven. Thanks
These were awesome! I baked them instead of frying...but baked them a long time...meat practically fell off the bone, the skin/coating was nice & crunchy...sauce was excellent. Will definitely do these again.
The BEST chicken wings I've ever had, including ones at restaurants.
never ate chicken wings like i ate these, best when eaten fresh cuz i tried heating em up for my husband later and they just wernt the same.
Yumm! I followed another users' suggestion and used a wire rack over a cookie sheet, and baked the wings at 400 degrees for 45 minutes, then sprayed them with vegetable oil on both sides and baked for ten more minutes. On half of the wings I put barbecue sauce for the last ten minutes as well, and they were even better than the plain!
Excellent!!! So good, I know longer crave Buffalo chicken wings from my fave restaurant!!! I served it with garlic mashed potatoes and celery sticks on the side. Instead of setting the chicken and then sprinkling the flour mixture. I individually coated each piece of chicken and then put them on a tray, and sprinkled the leftover flour over the already coated chicken. After refridgerating the chicken and before frying, I shook the tray to give the chicken a 3rd coat, which made it extremely crispy!
this is an excellent recipe. Thanks Kelly. I always knew wings were horrible for me, but knowing the sauce is basically butter just piles the guilt right on top of the fried wings. I had two minor and easily adjusted issues with this recipe. 10-15 minutes is way too long at 375. I pulled them out at about 7 minutes and the crust was over cooked while the chicken was cooked through and hot inside. Second, these were not too tasty without the sauce. Any time I coat with flour, I always compensate for the lack of flavor by adding additional salt. The sauce recipe was excellent but obviously relies heavily on the hot sauce used. quick, easy, and good..
I skipped the part of putting them in the fridge after coating them with the flour mixure because I didn't have time and they turned out great. I used Frank’s hot sauce (original) and followed the rest of the recipe exact. Next time I will allow time for them to sit - I am looking forward to tasting the difference.
I made them as directed minus the homemade sauce. As it was Super Bowl Sunday and I'd already made tons of other things I didn't want to hassel with that part. The breading was a perfect touch and I really think keeping the wings in the fridge for 90 minutes worked wonders on helping the chicken hold the breading. I made a ton of these and boy did they go fast! I deep fried them in my big pot filled with regular vegetable oil. After frying I let them sit on a plate with paper towels to let the remaining oil drip off. Then I used the Louisana Wing Sauce (2 bottles), stirred in a whole stick of unsalted butter (to cut some of the heat, but believe me they were still tons of spicy goodness) to coat the wings. The breading soaked up some of the sauce and the chicken was tender down to the bone! I gave away the recipe to four people. All in all, minus the 30 minutes of frying (remember I had 4 lbs of wings), this is a wonderful recipe. Can't wait for an excuse to make them again!
Terrific! Followed recipe exactly - did some buffalo wings and then also did some fried wings dipped in low sodium soy sauce rather than the buffalo. Both were delicious. The breading is perfect without being too much!
Great recipe. The recipe also doesn't state what type of hot sauce or frying oil to use.....I used Franks Red Hot sauce and Planters Peanut Oil.
Very awesome! Try adding honey to your sauce. It cuts the heat a bit and adds flavor.
Amazing! This recipe is definately a keeper! Followed the recipe exactly, no changes necessary. Make these, you will not be disappointed!
These are great! After frying them crisp (but not completely cooked) I drained them on paper towels then transferred them to a slow cooker. I poured the sauce on, tossed them to coat, and cooked on low about three hours before a party. They were tender and juicy, with a terrific flavor.
This was very Good. I marinated my wings over night in 2 cups of Buttermilk and 2 Eggs.
These are amazing! I have been making them for more than a year now, and my husband still prefers these to any we've had in restaurants since then. Very easy and tasty. I use Tapatio for the hot sauce. I made them for a Super Bowl party recently and everyone loved them!
they are amazing i made mine a little different though i instead of using the sauce for dipping after frying the chicken i out them on a cookie sheet then put the hot sauce on them then in the oven at 350 for a few minutes and they came out really good
These are the best wings I have ever had! Way better than at a restaurant and my family loves them!
I made these wings for an anniversary party this year and WOW! DELICIOUS! They are spot on and very much like what you'd find at any good wings place. Thanks for sharing!
These turned out great! The refrigeration step made all the difference to making the batter turn out correctly- like what you see at restaurants. Thanks so much for sharing!!
I'm not crazy about hot things so I didn't use as much hot sauce, thus it inevitably lost some of its flavor. Great texture.
Favorite wing recipe! I put the garlic powder in the flour and sprinkle the wings directly with pepper. I use margarine with the hot sauce and add a couple drops of tabasco - one of few recipes where I replace butter with margarine. I use a pastry brush to apply the sauce so the wings stay super crispy. The 60-90 minutes of rest time is critical.
I did something a little different. Instead of using wings, I used boneless chicken strips. They came out excellent. Just like Chili's or Ruby Tuesday's boneless chicken wings.
No changes need to be made to make a basic hot wing. Because we like our hot wings hotter, I did marinate overnight in some mind-numbing hot sauce and then added lots of cayenne to the flour mixture. Overall, this is far tastier and easier than the Hooter's Mix I've bought in the past. Also, DO NOT SKIP THE 90 MINUTES OF RESTING--it is necessary!
I baked these and just left out the flour and seasoned the wings straight. They were fantastic!
I have a foolproof way to fry. I have a big Le Creuset dutch oven. I melt 3 sticks of Crisco. Put 4 wings at a time and put the COVER on. The cover creates an oven inside and it fries the skin crispy while the steam is cooking the inside meat. 5 minutes on each side - but of course look for the nice brown color. I also make regular fried chicken this way with self rising flour - works every time - Enjoy!
Great basic recipe to fry the wings! I've made these with the hot sauce, and have tried different sauces and spices and they are always delicious! Thank you so much for sharing!!!
This is a GREAT recipe. Believe me, I have tried hundreds of variations and different recipes for hot wings. You can also take frozen chicken tenders, any brand or kind and dip them in just this sauce when you don't have a lot of time. it is also amaaazing.
Yum! My family loved these wings!! Just the right amount of tang and hotness. Will make for super bowl game day for sure! Thanks for recipe.
This recipe is excellent. After the 1st time I made this my family has been asking for it weekly!Thanks for the great recipe Kelly
Very easy to make, my kids loved them. Will definitely make this again.
Awesome! Definately a wing cook-off winner. PS I add a dash of pure New Mexico red chili powder to the breading mix for a bit deeper flavor!
These were great. I could not believe I actually made buffalo wings in my own kitchen. My boyfriend devoured these within seconds. Yummmm!
I actually followed this recipe almost to the tee, but with seitan in lieu of chicken. If you use good quality seitan with this recipe, you'll have perfect veggie buffalo wings in no time!
So I switched the spices up a bit and just doubled up on cayenne and skipped the paprika in the flour mixture. I did two separate batches one, with the flour mixture and one naked (marinated in sauce and fried with no flour). I personally preferred the "naked" ones. The flour mixture just isn't flavorful enough for me and really doesn't do much justice to the wings IMO. Overall it didn't make the wings themselves very tasty, another poster mentioned this (that the majority of flavor comes from the sauce). I had to add salt to the ones that I did with flour after I pulled them out of the fryer. I also didn't add the sauce until they were ready to serve as I thought it would make them soggy as well. I used peanut oil to fry and I would recommend it if you have it. It always makes the chicken nice and crispy and seals in the juices. I also did small batches to ensure the grease stayed hot and the chicken wouldn't be oily. I was disappointed as a recipe that hold a solid 5 stars I really thought would knock my socks off, but it didn't. Oh and if you want you can cheat and just buy the "hooters wing sauce" they sell in the jar at the grocery. It takes the hassle out of making the sauce and it very good. If I made these again, this is how I would do it: skip the whole flour mixture as it really adds nothing to the wings themselves, marinate the chicken in the "wing sauce" for 24 hours prior and fry as is then add extra sauce upon serving.
These were very good. My husband doesn't like anything hot so I cut the cayenne to just a smidgen and I didn't toss the wings in the hot sauce. I only had time to leave in the frig for an hour but they still turned out. My husband says for me to make all my chicken like this. I will be using this recipe more often. The sauce was delicious. I used Franks mildest sauce and put them on mine. Can't wait to serve these to my sons.
This is the BEST wing recipe I've ever had!! I used the sauce on baked turkey legs (minus the skin, baked until the outer meat was a little crispy) and it was absolutely amazing! I used Franks Hot Sauce, and added 1/4 cup habanero hot sauce for an extra kick. Very very good!
I made six different types of wings for a party... this was everyone's favorite!
Best wings I've ever had & made. So easy & tastes just like that Owl Places wings!! You won't be dissapointed.
This is by far the best buffalo chicken wing recipe I have ever used...buffalo chicken wings are my favorite food btw!!! The idea to have them sit in the flour mixture for a couple hours is what makes these sooo great. They are the perfect thing to eat every Sunday with football, which my family does!!!
In the words of my fiancee "these are soooo good!". First time making chicken wings, and these were super easy. The hardest part was cutting apart the chicken wings because the ones I bought weren't cut up, but I got my fiancee to do those. We made 36 wings, and just doubled the recipe. I am making these again next weekend and will add more hot sauce to make one mild (this version) and one hot. Also used a Fry Daddy fryer, and only had to cook for 5 minutes. But then I put the wings in a pan in the oven on warm while the next batch was cooking.
I made these wings for Super Bowl Sunday and they were just as discribed. I baked mine and they came out perfect.
Wings turned out great, but I didn't think they were spicy enough. That is offcourse personal taste. Another thing is that the wings became somewhat soggy when I coated them in the butter/hot sauce. Other than that it was a success!
Best breaded wings I ever had. Used sour dough bread mix instead of flour just to use it up and I added a tsp of sour cream to the hot sauce mix to take out the bite. Probably wouldn't add salt next time because hot sauce is already very salty, but again, very very good.
these are seriously the best wings ever- will never buy wings at a restaurant again! followed all the steps and they came out perfect (didn't leave in fridge for an hour though and still were great!)
I made these twice using cubed breast meat instead of wings and drumsticks. The first time was great, but for some reason the second time around the oil separated out of the buffalo sauce. I am not sure what I did differently, so I would like to keep experimenting to see how I can correct this problem.