Buffalo Wings Recipe
User Reviews
5
Buffalo Wings Recipe
Description
The Buffalo Wings Recipe produces crispy fried chicken wings coated in a spicy and buttery sauce. The wings are dredged in all-purpose flour before frying in vegetable oil heated to 350–375°F, which crisps the skin while keeping the meat juicy inside. Meanwhile, a sauce is prepared by melting butter with hot sauce and Worcestershire sauce, blending sharp heat with creamy richness.
After frying, the wings are thoroughly coated in this sauce to provide a balanced and spicy bite. This combination creates a textural contrast between the crunchy fried exterior and the moist interior, complemented by the classic Buffalo sauce’s tang and mild sweetness.
The recipe suggests it is easily scaled up for parties and also provides instructions to make boneless Buffalo chunks using skinless chicken breasts, dipped in an egg and flour mixture twice for added crunch before frying and saucing. Serving the wings warm with ranch dressing completes the dish.
Ensuring wings are properly thawed and having homemade ranch prepared ahead of time can help streamline cooking and serving. The method is straightforward, making it a reliable preparation for Buffalo-style chicken wings.
Ingredients
- vegetable oil for frying
- 1-2 cups all-purpose flour
- 24 chicken wings thawed if frozen
- 1 (12-ounce) bottle hot sauce
- ½ cup butter unsalted
- 1 tablespoon Worcestershire sauce
Instructions
- Fill a heavy pot with 2–3 inches oil and heat over medium-high heat to 350–375 degrees F.
- While oil is heating, place flour in a shallow dish and dredge wings in the flour, making sure to coat all sides of the wings.
- Working in batches, add wings to hot oil and cook until golden brown, 5–7 minutes. Drain on a paper towel–lined plate.
- While frying wings, combine hot sauce, butter and Worcestershire sauce in a saucepan over medium heat and cook until combined and heated through.
- Toss fried wings in sauce, making sure to coat all sides. Serve warm with ranch dressing.
Notes
- This recipe can be doubled or tripled to serve larger groups, making it suitable for parties or get-togethers.
- Use thawed wings to ensure even cooking and optimal frying results.
- For a boneless version, cut skinless, boneless chicken breasts into 1-inch chunks, dip them in a milk and egg mixture, then dredge twice in flour before refrigerating and frying.
- Serve the wings warm, accompanied by ranch dressing for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24wings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1wing | |
| Calories | 160kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 46mg | 2% |
| Potassium | 87mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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