Get ready to dive into a world of flavor with this mouthwatering Buffalo Chicken Wings Recipe! Perfect for game day, parties, or any time you crave a spicy, crispy treat.
These wings are a breeze to make at home, and the results will have your taste buds singing.
With just a few simple ingredients and easy-to-follow instructions, you’ll be whipping up a batch of these irresistible wings in no time.
So grab your apron, fire up the stove, and let’s get cooking!
Some fun facts:
- One small baked chicken wing (29g, yield after cooking, bone removed) contains approximately 86 calories, 5.79g of fat, 0g of carbs, and 7.99g of protein.
- A typical serving of 4 baked chicken wings (162g) contains around 333 calories, 26g of fat, 2g of carbs, and 22g of protein.
- Baked chicken wings are slightly lower in calories compared to fried wings. A baked wing has about 86 calories, while a fried wing has 89 calories (both with skin, no coating).
- Removing the skin from baked chicken wings significantly reduces the calorie and fat content. A skinless baked chicken wing (21g) contains only 43 calories, 1.7g of fat, 0g of carbs, and 6.4g of protein.
- Baking chicken wings instead of frying them can reduce the calories from 309 to 162 per two-piece serving, and decrease the fat content from 21g to 4.5g.
Buffalo Chicken Wings Recipe
Ingredients:
- 4 lbs chicken wings (the party wings kind, not full wings)
- 1 cup Frank’s RedHot sauce
- 2/3 cup butter (I use I Can’t Believe It’s Not Butter)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Vegetable oil for frying
Instructions:
Step 1: Prep the wings
First things first, let’s get those wings ready to rock and roll. Make sure you’ve got the “party style” wings that are already split up into the wingette and drumette. Trust me, you don’t want to waste time hacking up full wings. Pat those bad boys dry with some paper towels. This will help them crisp up real nice.
Step 2: Heat the oil
Grab a large, heavy pot or dutch oven and pour in about 2-3 inches of vegetable oil. Crank the heat to medium-high and let it rip until the oil hits 375°F. If you don’t have a thermometer, no worries! Just wait until the oil is shimmering and toss in a small piece of bread. If it sizzles and browns up in about a minute, you’re good to go.
Step 3: Fry the wings
Carefully lower the wings into the hot oil in batches so you don’t overcrowd the pot. Fry those little suckers for about 10-12 minutes, flipping halfway through, until they’re golden brown and cooked through. Use a slotted spoon to fish them out and let them drain on a wire rack set over a baking sheet. This keeps them crispy!
Step 4: Make the sauce
While the wings are draining, it’s time to get saucy. In a small saucepan, melt the butter over medium heat. Once it’s all liquidy, pour in the Frank’s RedHot, garlic powder, black pepper, and cayenne. Give it a good whisk until everything is combined and bubbling. Let it simmer for a minute or two to thicken up slightly.
Step 5: Toss the wings
Dump the crispy wings into a big bowl. Pour that spicy, buttery sauce all over them and toss until every nook and cranny is coated in that fiery goodness. You might need to use your hands (but wash them first, you animal).
Step 6: Serve ’em up!
Pile those saucy wings on a platter, garnish with some celery sticks and blue cheese or ranch dressing if that’s your thing, and prepare to get messy. These wings are best enjoyed with plenty of napkins, cold beers, and good friends.
Tips & Tricks:
If you like your wings extra crispy, toss them with a couple tablespoons of baking powder (not soda!) and a pinch of salt before frying. It sounds weird but it works!
No deep fryer? No problem! You can bake these wings on a wire rack at 400°F for about 45-50 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.
Want to prep ahead? Fry the wings and make the sauce separately, then store in the fridge. When you’re ready to eat, just reheat the wings in a 400°F oven until crisp and toss with the warmed sauce.
Feel free to adjust the heat level by adding more or less cayenne pepper to the sauce. I like mine pretty spicy but you do you!
There you have it, folks. Crispy, saucy, spicy buffalo wings that will make you the MVP of any party. Whether it’s game day, a birthday bash, or just a random Tuesday night, these wings are always a touchdown (sports reference, nailed it).
So round up your crew, grab a stack of napkins, and get ready to chow down on the best dang buffalo wings you’ve ever had. Trust me, once you master this recipe, you’ll never go back to that mediocre sports bar ever again. Wings so good, they’ll make you want to do the chicken dance (please don’t actually do this in public).
Now if you’ll excuse me, I’ve got some wings to demolish. Until next time, keep it crispy and saucy my friends!
