A flavor packed alternative to traditional buffalo wing recipes.

Recipe Summary

prep:
30 mins
cook:
13 mins
additional:
12 mins
total:
55 mins
Servings:
12
Yield:
24 drumettes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken drumettes and buttermilk in a large bowl. Soak drumettes approximately 30 minutes.

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  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

  • In a medium bowl, sift together flour and cornmeal. Mix in coarse salt, black pepper, cayenne pepper, garlic powder, onion powder and Italian-style seasoning. Dip the drumettes in the flour mixture, then place in the hot oil. Fry until golden brown, 12 to 13 minutes. Remove from oil and drain on paper towels.

  • Melt butter in a medium saucepan over low heat. Blend in the hot pepper sauce. Remove from heat and use for dipping the fried drumettes.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

428 calories; protein 21.2g; carbohydrates 14g; fat 31.6g; cholesterol 99mg; sodium 757.2mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I really just used the sauce since I already love the way I fry my wings. The sauce was great! It tasted just like Bennigan's sauce. My husband will never buy wings anymore. Read More
(17)

Most helpful critical review

Rating: 3 stars
01/25/2004
batter recipe was good sauce left something to be desired. Read More
(12)
19 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/25/2004
I really just used the sauce since I already love the way I fry my wings. The sauce was great! It tasted just like Bennigan's sauce. My husband will never buy wings anymore. Read More
(17)
Rating: 5 stars
01/25/2004
I had to add a little more cayenne pepper to suit my taste but it was exactly the recipe I was looking for; a fried spicy wing. Read More
(16)
Rating: 5 stars
01/25/2004
Have made many batches of wings but this was by far the croad favorite. Nice and cripsy.This is a nice recipe to email friends so they can make wings like a pro! Read More
(14)
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Rating: 3 stars
01/25/2004
batter recipe was good sauce left something to be desired. Read More
(12)
Rating: 5 stars
04/12/2006
These were awesome! I baked mine without the flour...just added the spices to the chicken and baked. Then spiced up the hot sauce on the stove and poured it over the wings and baked them a little more the get them crispy. EXCELLENT! Read More
(11)
Rating: 5 stars
01/25/2004
These were to die for! Yummy! Next time I will try it with boneless skinless chicken breast. Read More
(10)
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Rating: 4 stars
01/03/2011
Very tasty. However for 24 wings (three segment wings) I had to double the batter recipe. Also FYI 4 cups of oil will only deep fry in a deep cooker that will allow only 4 wings at a time to cook and thus drives up the cooking time. Just plan accordingly or get more oil with a bigger pot. I found one stick unsalted butter with table spoon of garlic and 4 tbls of ground parmesan cheese to be a good dipping sauce. Also for traditional buffalo sauce one stick of butter with a cup of Frank's Red Hot Buffalo sauce a good combination. Read More
(5)
Rating: 2 stars
04/03/2006
The breading and the meat both tasted odd to me. Read More
(5)
Rating: 4 stars
11/21/2006
A nice alternative to the same old same old. Thanks. Read More
(5)