Buffalo Chicken Wings

I have a weakness for a good buffalo chicken wing.  Seriously.  My mouth is watering right now just thinking about them, and I’m not even hungry.  There’s something about the sauce that’s just… addictive.

Buffalo Chicken Wings

I think I need to add chicken wings to my shopping list again.

Wings are a quintessential party food, but I can’t imagine making them when I have people over.  The fryer smokes up the house, and that’s just not pleasant for company.  But they are delicious, so I break down and make them every now and then.  And why pay so much to eat them at a restaurant when you can make the same thing at home for a fraction of the cost?

You need 12 chicken wings.  I bought about 1 1/2 pounds of “party wings” which are already trimmed.  It also included drummettes or little chicken legs.  If you buy wings which are not trimmed, make sure to cut off the tips and discard them (or save for making broth).

Chicken Wings

Start by mixing up some flour with salt and pepper.

Flour & Seasoning

Toss the chicken wings in this mixture.  Refrigerate them for about an hour.  This allows the chicken to dry out a little, and it will fry better.

Floured Wings

Heat the oil to 375 degrees. Fry the wings about 10 to 15 minutes, until they are golden brown.  Some parts may turn a little darker brown, and that’s okay.  Drain them on paper towels, then place them in a large bowl.

Fried Wings

If you have to fry in more than one batch (I did), keep the cooked wings on an oven-safe plate/dish  in a 300 degree oven to keep them warm.  They are hot wings after all.

The sauce is simple, just two ingredients:

Pepper Sauce & Butter

Melt the butter and mix in the hot sauce just before topping the wings.  With the wings in a large bowl, pour in the sauce.  Toss with sauce until well-coated and serve immediately, with extra napkins!


Buffalo Chicken Wings
Courtesy of your Everyday Home Cook

12 chicken wings (about 1 1/2 pounds)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons hot pepper sauce (I use Frank’s RedHot)
3 tablespoons butter
Oil for frying

Mix together flour, salt, and pepper.  Toss chicken wings in mixture and refrigerate for one hour.  Heat oil to 375 degrees.  Remove wings from flour, shaking off excess.  Discard leftover flour.  Fry wings about 10 to 15 minutes, until golden brown and chicken is cooked.  Drain on paper towels.  Melt butter and add hot pepper sauce.  Place wings in a large bowl, add sauce, and toss until well-coated.  Serve immediately with blue cheese or ranch dressing, and celery sticks.

Makes 12 wings.

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