Buffalo Hot Wings


prep 0:15       total 0:35


3 to 6 servings



3 lbs. chicken wings, tips discarded and separated (or use drummettes)
Salt (to taste)
Black pepper (to taste)
Peanut oil (amount depending on your frying method)
1 stick butter
1/2 cup hot sauce (like Frank's or
Crystal brand)
Cayenne pepper, to taste (optional)
2 to 3 drops Worcestershire sauce
Bleu cheese or
ranch salad dressing (preferably low carb)
4 to 5 ribs celery, cut into sticks


Thaw wings, if necessary, and chop into thirds, discarding wing tip as well. Rinse chicken and pat dry with paper toweling. Season chicken wings on all sides with salt and pepper. Heat oil in your deep fryer according to manufacturer instructions, or in a deep heavy skillet about 2-3 inches deep to a temperature of 360°F-375°F.

Add chicken wings to hot oil in small batches (do not overcrowd), and cook 20 minutes or so or until chicken is cooked through, juices run clear, and skin is crispy and golden. Drain wings on paper toweling.

Alternately, you can bake wings on a foil lined pan at 350°F for about an hour or until they are cooked through and the skin is no longer soggy.
While wings are frying, melt butter and mix with hot sauce (adding cayenne pepper if you like it spicier) and a few drops of Worcestershire; keep warm until needed.

When wings are ready, you can drizzle sauce over wings and toss until it evenly coats them or serve as a dipping sauce, either way. Just don't let the wings sit if you coat them, as they will get soggy and they do cool off rather quickly.

If you like LOTS of sauce, just double the sauce recipe. Serve with celery sticks and bleu cheese or ranch dressing on the side, if you like.

Author's Comments

These kind of wings came originally from the Anchor Bar in Buffalo, NY.
While their particular recipe is secret, there are lots of variations on what is basically the same thing.

I do like my wings without breading. Besides being higher carb, I think breading makes wings gummy and less meaty tasting. If you cook the wings long enough, the skin will crisp, so why add it?

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