Buffalo Chicken Wings Recipe
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Buffalo Chicken Wings

3 dozen medium to large chicken wings or drummettes
3/4 to 1 gallon vegetable oil
1/2 to 3/4 cup butter or margarine
1 T red Tabasco sauce
1 1/4 cups Frank's RedHot Sauce (called Durkee's in some parts of the country) see note

Heat oil to 350 degrees in a deep fryer or large spaghetti pot. Don't fill pot more than 3/4 full with oil.

In a separate saucepan, melt butter or margarine with sauces and keep warm on very low heat, stirring occasionally.

Carefully submerge wings in oil with kitchen tongs or long metal spoon. Deep fry for 25 to 35 minutes, or until wings turn brown and float to the top. Remove from oil with tongs or spoon and drain on paper towels.

Pour about one quarter of the heated sauce in a snap lid bowl and shake 6 to 10 wings at a time until they are completely coated. Place coated wings on a plate and repeat sauce application for remaining wings.

Serve with chilled celery sticks and blue cheese dressing.

NOTE: Using 1 1/4 cups of the Red Hot sauce yields a medium spiciness level. Adjust according to your preference.

Homemade Blue Cheese Dressing (Store bought is fine)

1 cup mayo
1/2 cup Blue cheese crumbles
Dash of garlic powder
1/4 cup light cream or whole milk
Dash of paprika

Mash or blend blue cheese with mayo and garlic powder until desired consistency is reached. Add cream or milk slowly while mixing. Transfer to a dipping bowl and sprinkle with paprika.

Makes about 1 3/4 cups


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