does any one have a recipe for buffalo chicken wings?

Answer 1

BUFFALO CHICKEN DIP



3-4 boneless skinless chicken breasts, poached and shredded or 3 cans cooked chicken
8oz cream cheese – softened
16oz Ranch dressing (or blue cheese)
2 cups shredded cheddar cheese
½ cups Frank’s Red Hot sauce


Combine all ingredients – place in a casserole dish. Bake at 350 for 30 minutes. Stir once while baking. Serve, while hot, with tortilla chips.


This is a great recipe, you might like. But the recipe for buffalo wings is on the back of the Frank's Hot Suace bottle...it's just butter and Frank's hot sauce. Good luck.

Answer 2

Ingredients
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tbsp butter or margarine (1/2 stick)
5 Tbsp Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp white wine vinegar


Instructions
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Answer 3

Mmmm...I love chicken wings!! Hope these help!

Buffalo Chicken Wings
Copyright 2002, Barefoot Contessa Family Style
Show: Barefoot Contessa

Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 32 pieces

16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving

Preheat the broiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.

For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

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Spicy Chicken Wings
Recipe courtesy Danny Edwards
Show: BBQ with Bobby Flay

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

12 whole chicken wings
2 tablespoons garlic salt
2 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons fresh Greek oregano leaves
2 cups Blue Cheese Dressing, recipe follows

Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
Preheat a grill to medium-high.

Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.


Blue Cheese Dressing:
1/4 pound blue cheese
1 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2/3 cup evaporated milk
1/4 teaspoon garlic salt
1/4 teaspoon celery seed

Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.

Answer 4

Baked Buffalo Wings Recipe

2 tablespoons melted butter
1/4 cup hot pepper sauce
2 tablespoons rice vinegar
30 chicken drumettes
paprika -- for sprinkling
celery sticks -- for accompaniment

-----Roquefort Dressing-----

6 ounces Roquefort cheese
1 cup sour cream
2 tablespoons mayonnaise
freshly ground pepper -- to taste

1. Preheat oven to 350°F. Lightly oil a baking sheet. Mix together butter, hot-pepper sauce, and vinegar. Dip chicken into mixture, then place on prepared baking sheet. Sprinkle lightly with paprika.

2. Bake until crisp and brown (about 30 minutes). Serve with celery sticks and Roquefort Dressing.

Makes 30 drumettes.

Roquefort Dressing: Mix Roquefort, sour cream, and mayonnaise together. Season with pepper.

Answer 5

An easy buffalo sauce is 1/2 franks red hot and 1/2 melted butter. This is how we make it at work. We deep fry our wings and slather them with this sauce. Hope this helps.

Answer 6

Chicken Drummettes (as many as you think you will eat)
Frank's Red Hot (use only frank's it has alot more flavor for the heat)
Crushed red pepper
Preheat the oven to 425 place drumettes on an aluminum foil covered pan coat with frank's sprinkle with pepper and bake for 45 minutes.
We like to add extra stuff like garlic and parmesan and sometimes even honey
to make it more kid friendly coat with bbq sauce and honey instead.

Answer 7

Frank's Red Hot Sauce,the recipe right on the bottle.

Answer 8

To make great chicken wings you will need:

-Fresh chicken wings (about 1 1/4 lbs. per person)
-At least 12 oz. hot sauce (we use Durkee's red hot)
-Cayenne (red) pepper
-Garlic powder
-Onion powder
-Unsalted butter
-A "Fry Baby" or "Fry Daddy" (a deep pot on the stove will work, but not as well)
-Enough vegetable oil to reach fryer "fill" line
-Celery stalks, washed & trimmed
-1 wedge of blue cheese
-1 qt. plain yogurt (try the kind with the cream on top)
-3/4 qt. mayonnaise

Method:-

BLUE CHEESE SAUCE: The blue cheese sauce is best when made a day in advance and aged in the refrigerator. Pour most of your yogurt into a mixing bowl. Add mayonnaise until mixture is still slightly tangy, but not overpowered by the mayonnaise (usually about a 60:40 yogurt:mayonnaise mix). Reserved yogurt can be added if you have gone too heavy with the mayo. Stir out all the mayo lumps, then crumble in the blue cheese and blend thoroughly. Refrigerate.

WINGS: Chicken wings should be prepared 1 to 3 hours before cooking. By letting them air dry you reduce spattering and make them more crispy. From each wing, cut off the wing tip at the joint and separate the humerus from the radius-ulna section at the other joint. Don't cut through the cartilage, but cleanly through the joint between the ends of the bones. This is easier than it sounds. Discard wing tips and lay edible pieces in a single layer on paper towels to dry.

HOT SAUCE: Melt 1 stick of the unsalted butter. Pour in the bottle of hot sauce and blend. Add 5 or 6 shakes each of onion and garlic powders. Cayenne is the fuel that makes these wings spicy. For mild wings add 1/8 teaspoon of cayenne. Real Centaurs will want to add cayenne generously. Go easy on your first batch though; it is simple to add more if they are not hot enough. Hot sauce should be kept warm while the wings are cooking, but should not boil or even simmer.

COOKING: Heat vegetable oil in fryer per fryer manufacturer's directions. Cook 8 to 12 wings in a batch, depending on the size of your fryer. Gently lower wings into the hot oil with a slotted spoon to avoid splashing if your fryer has no basket. After they have cooked for about 15 seconds, stir to separate. Wings are done when the frying noise has abated somewhat and they are floating. Remove wings with basket or slotted spoon and shake off excess oil

Transfer immediately to a plate with a folded paper towel on it. They should cool for a few seconds (usually enough time to put in another batch), before you dump them in the hot sauce mixture. Stir the hot sauce before adding each batch of cooked wings to blend ingredients that will have separated. Coat thoroughly, then remove each wing from the hot sauce with tongs and shake off excess. Serve immediately.

If you have more wings than you can eat, cook them all because they will not keep. Besides, cold Buffalo wings are delicious, too, but don't try to reheat.

ENJOY!!

Answer 9

not really a recipe,but i will tell u how i cook'm

i buy the ones from the store allready cooked but frozen.
i put bbq sauce in a 8 in. cooking pan
throw my wings on the grill(i prefer charcoal)
evry few min or so i take them off the grill and roll them in the bbq and then return them to the grill.
i like them that way,u might want to try it sometime.