Let your palate fly away on wings of fire - easy, spicy buffalo wings!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
24 wings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.

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  • Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

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

256 calories; protein 10g 20% DV; carbohydrates 0.2g; fat 23.9g 37% DV; cholesterol 46.1mg 15% DV; sodium 302mg 12% DV. Full Nutrition
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Reviews (324)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2004
These wings are great! Instead of frying, we baked them (400 degrees for 50-60 min). Also, we used "Frank's RedHot" sauce, and added a dash of Worcestershire, and about a 1/2 tbsp of honey. Good stuff!! Read More
(404)

Most helpful critical review

Rating: 3 stars
02/01/2004
The frying part is good and the sauce is good, however, the simmering part (for us, anyway) kind of ruined the dish. We like our wings crispy and this made them soggy. We'll go back to just frying, placing them in a covered container with the cooked sauce and giving it the good old shake. Read More
(432)
419 Ratings
  • 5 star values: 321
  • 4 star values: 64
  • 3 star values: 27
  • 2 star values: 4
  • 1 star values: 3
Rating: 3 stars
01/31/2004
The frying part is good and the sauce is good, however, the simmering part (for us, anyway) kind of ruined the dish. We like our wings crispy and this made them soggy. We'll go back to just frying, placing them in a covered container with the cooked sauce and giving it the good old shake. Read More
(432)
Rating: 5 stars
02/06/2004
These wings are great! Instead of frying, we baked them (400 degrees for 50-60 min). Also, we used "Frank's RedHot" sauce, and added a dash of Worcestershire, and about a 1/2 tbsp of honey. Good stuff!! Read More
(404)
Rating: 5 stars
01/31/2004
This is certainly the closest to what real Buffalo wings are supposed to be like on the side. The main comment I would add is that the correct hot sauce for the authentic Buffalo flavor to use is "Durkees" or "Frank's Red Hot." Otherwise, I've been told by chefs in Buffalo that margarine, not butter, is used to get the correct consistency for the sauce. Other ingredients you can add are (any or all): Tabasco to spice up the flavor, crushed garlic, a dash of Worcestershire sauce, honey, a smidgen of prepared mustard. I am in the opinin that ketchup or tomato-based sauces should not be found anywhere near Buffalo wings. But, as is, this recipe is perfectly authentic, if that's what you're after. A+ Read More
(327)
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Rating: 5 stars
01/31/2004
I have long sought the trick behind great wings. This recipe reveals it. Keep it simple. The second step is the secret. Instead of dumping lots of hot sauce on the wings put the wings in the sauce. I usually use more hot pepper sauce but my family and friends love spicy food. Interestingly if you accidentally make the sauce too hot adding a little more vinegar reduces the heat. I don't know why but it does. I sometimes fry the chicken in advance and then reheat them very slowly with the sauce in a covered pan. It's easier when I have folks over to watch the game. Reheat slowly as if you try to rush this they will be dry. My twist on this in what is probably a vain attempt to make these a little healther is to use thighs instead of wings. I get some good sized thighs trim off the fat and cut them into three pieces. One cut one each side of the bone leaving a nice amount of meat on the bone. Be careful though as these fry more quickly than wings. But everyone loves them; some prefer the boneless strips and others go for the piece with the bone. Nonetheless whether you use my thigh trick or use the wings this recipe is the real thing. Thank you Ginger. Read More
(131)
Rating: 5 stars
01/16/2006
I make a similar recipe but like a thicker sauce like some of the others who rated this recipe. Add about 1/2 tbs of flour to the melted butter to create a roux. Then add your hot sauce and vinegar. Also lightly flour dust the wings prior to frying. Use Marie's Blue Cheese Dressing with added crumbled blue cheese and serve with celery sticks and you have an awesome appetizer/meal. Read More
(116)
Rating: 5 stars
02/11/2006
Flavor is perfect. My suggestion is that the simmer time should be posted. Mild 15 minutes, Medium 30 min., Hot 45 minutes. Read More
(94)
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Rating: 5 stars
01/31/2007
I am from Buffalo and do not need to make my own wings (they are everywhere) but on occasion its fun to do. This recipe is the closest I've seento the "real thing". Everyone has their favorite recipe but you cant really go wrong with this one. Read More
(82)
Rating: 5 stars
06/23/2003
These wings are sooo good! I bake mine in the oven for 45 minutes at 425 on the broiler pan so the grease can fall off, then toss them in the crockpot for spicy coating. Maybe that's a *little* healthier ;) My husband doesn't like very spicy food and these were perfect for him (I added tabasco to mine before serving). Read More
(64)
Rating: 5 stars
06/23/2003
Awesome! You don't have to go out for wings when you have this recipe. I used the "coating" mixture from the "Restaurant Style Chicken Wings" off this web site and deep fried them, then used the sauce from this site. They are delectable!! Read More
(44)
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