Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire
Buffalo Chicken Wings
Whole Chicken Wings
Buffalo Chicken Wings
Prep Time
10 min
Cook Time
15 min
Yield
about 4 dozen
Ingredients
- 5 pounds chicken wings
- Oil for frying
- 1 cup butter, cubed
- 1/4 cup Louisiana-style hot sauce
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Optional: Celery ribs and ranch or blue cheese salad dressing
Directions
- Cut chicken wings into 3 sections; discard wing tip sections. In an electric skillet, heat 1 in. oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels.
- Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch or blue cheese dressing if desired.
Nutrition Facts
1 piece: 126 calories, 12g fat (4g saturated fat), 25mg cholesterol, 105mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 5g protein.
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