Buffalo Chicken Wings

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"A highly requested wing recipe. Chicken wings are sold whole or trimmed. If they are whole, just prepare as indicated in the recipe, anyway you purchase the wings you must ultimately have 24 pieces. To cool the heat pair up with #recipe13862"

Original is 5 servings


  • Serving Size: 1 (135 g)
  • Calories 240.6
  • Total Fat - 13.6 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 234.6 mg
  • Sodium - 1379.5 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 7.5 g
  • Protein - 15.5 g
  • Calcium - 18.9 mg
  • Iron - 2.4 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oil in the deep fryer to 350 °F. Line a baking sheet with paper towels or top with a wire rack.

Step 2

If the wings that you purchased are in one piece, cut chicken wings at the joints to obtain three pieces. Discard the small end (or save for stock) and keep the other two pieces. Pat dry with paper towels. Set aside.

Step 3

In a large bowl, combine cornstarch, salt and spices. Add dry chicken wings and coat with spices. Place half the wings (or less depending on their size) in hot oil and cook for 12 to 15 minutes or until nicely browned. Beware of splattering. Drain on the baking sheet and keep warm. Repeat with remaining wings.

Step 4

COATING SAUCE: in a small saucepan, combine all ingredients. Bring to a boil and simmer over low heat for about 5 minutes or until sauce has reduced by half. Pour into a large bowl. Add cooked chicken wings and toss to coat.

Step 5

Serve immediately with blue cheese dip and celery sticks.


No special items needed.

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