These are fiery hot! Buffalo Chicken Wings are best matched with blue cheese dressing (Recipe included too).
Don’t worry because I’ve included two of the best version of Buffalo Chicken Wings. I love from Bon Appetit and All Recipes.
I just love these two version so I included two of them here. Go ahead and choose your best choice from these two recipes.
Let me know what you think about it. I do recommend All recipes version first, its the classic style if your looking for authentic.
Buffalo Chicken Wings
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
- oil for deep frying
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
In a medium bowl combine flour, paprika, cayenne pepper and salt.
Place chicken wings in a large bowl and sprinkle flour mixture over the chicken until they are evenly coated. Cover bowl and refrigerate for 60 to 90 minutes.
Deep Fryer Preparation: Heat oil in a deep fryer to 375°F (190°C). The oil should be just enough to cover wings entirely, an inch or so deep.
For the sauce: Mix butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and set aside.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl and drain from oil using paper towels. Toss chicken into hot sauce mixture and to coat well and evenly.
Serve and enjoy!
Recipe 2: Buffalo Chicken Wings
For Blue Cheese Dressing:
- 2 ounces mild blue cheese, crumbled
- ¼ cup buttermilk
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
For the Chicken Wings:
- 2 tablespoons unsalted butter, melted
- ½ cup hot pepper sauce (such as Frank’s)
- ½ teaspoon cayenne pepper
- Kosher salt, freshly ground pepper
- Vegetable oil for frying (about 10 cups)
- ¾ cup cornstarch
- 3 pounds chicken wings, tips removed, drumettes and flats separated
- 4 celery stalks, cut into thin sticks
Preheat oven to 121°C
Blue Cheese Dressing:
Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with salt and pepper.
Make Ahead: Dressing can be made up to 2 days ahead. Cover and chill.
For the Chicken sauce: Using a pan, melt butter over medium heat. Mix in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set aside; rewarm just before tossing with wings
Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 176°C.
For the Chicken breading: Put cornstarch in a large bowl. Season wings with salt and pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then carefully lower wings into oil. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and transfer to oven to keep warm while you fry remaining wings.
Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve immediately with celery sticks and blue cheese dressing for dipping.
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