What is the best receipe for buffalo wings?

Question

I want an easy receipe that doesn't involve deep frying, and I'm really looking for a spicey/salty/tangy sauce to accompany the wings! I eat out all of the time at my local breweries but I figure I can save a little money by making them myself. Any hints?

Answer 1

i have a couple recipes here, the wings itself will taste spicy already

Buffalo Wings

Sauce
6 TB Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine -- not butter
1 TB white vinegar
1/8 to 1/4 tsp. cayenne pepper
1/8 tsp. garlic salt
Dash of ground black pepper
1/4 tsp. Worcestershire sauce
1 to 2 tsp. Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing

To make the Sauce:
Mix all the ingredients in a small sauce pan over low heat until the
margarine is completely melted. Stir occasionally.

To make the Wings:
Fry the wings in a deep fryer set at 375º F., using vegetable or peanut oil.
Fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes
then put them in a bowl. After all the wings have been fried, pour the sauce
over them, cover the bowl, and shake to completely coat the wings. They can be
eaten now, or you can put them on a baking sheet and bake them for a few minutes
to get an extra-crispy coating. Serve with carrot and celery sticks and
Marie's Bleu Cheese Dressing, and cold beer.

This makes enough for about 30 "wingettes."


Spicy Buffalo Wings

24 Chicken Wings (about 4 lbs.)
Salt (optional)
Freshly ground black pepper
4 cups vegetable or corn oil
1/4 cup butter or margarine
2 to 5 tsp. hot sauce (Louisiana Hot Sauce)
1 tsp. white vinegar
Blue Cheese Dressing

Cut off tips and separate each wing at the joint. Sprinkle wings with salt and
pepper to taste. Heat oil in deep fryer or large heavy pot. When it is quite
hot, add half the wings and cook about 10 minutes, stirring occasionally. When
wings are golden brown and crisp, remove them and drain well. Add remaining
wings and repeat process. Meanwhile, melt butter in saucepan, add hot sauce and
vinegar to taste. Pour hot sauce over wings and mix well to cover. Serve with
Blue Cheese Dressing and celery sticks.

Southern Buffalo Wings

2-3 pounds of chicken wings
1/2 cup of hot sauce
1/2 cup of butter
1/2 cup of lemon juice

Deep fry split wings at 400ºF. for about 12 minutes or until crispy;
drain. Combine hot sauce, butter, and lemon juice; heat until blended.
Coat wings with sauce; soak overnight, if possible, in refrigerator.
Bake in oven at 325ºF. until heated through.


Buffalo Wings

24 chicken wings
seasoning mix {see below}
vegetable oil for deep frying

Rinse wings well in cold water then rinse on paper towels.
Dredge wings one at a time in seasoning mix.

Pour oil into a skillet to a depth of 1/2 inch
and heat or heat oil in a deep fryer and heat
to 375 degrees.
Put wings a few at a time in the skillet and
fry over medium heat for 15 minutes per batch.
Remove from skillet or deep fryer with
a slotted spoon and drain on paper towels.

Dip wings in butter sauce. recipe to follow.

Serve with carrot and celery sticks,
and blue cheese dressing on the side.

3 carrots peeled and cut in strips

3 stalks celery cut in sticks

blue cheese dip see below

SEASONING MIX

2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons cayenne
2 teaspoons salt 2 teaspoons ground black pepper

Mix in a bowl.

BUTTER SAUCE

1/4 cup melted butter
6 Tablespoons hot pepper sauce

Blend in a small saucepan

BLUE CHEESE DIP

1 egg
1 teaspoon dry mustard
3/4 cup vegetable oil
2/3 cup blue cheese
2 scallions rinsed and finely chopped
ground black pepper

Directions:

Blend well in food processor blender.
Add all ingredients and blend in, then refrigerate.
Serve at room temperature.

Answer 2

Slow cooked oven baked wings can be just as good, if not better than deep fried bar wings....

Purchase your wings from a reputable grocery store... if the are sold in one piece and need to be split, not to worry, this is an easy process. You'll need a sharp paring knife or other thin bladed SHARP knife.....Find the cartilage between the drumette and the outer wing and simply slice through to separate.

Simple seasoning is my rule of thumb... Start with kosher salt, and black pepper.... season fairly liberally and place the wings into a 300*F oven. Cook covered in the oven for 20 minutes until some of the fat has started to render.... remove from the oven, drain and add sauce for the final cooking stage.

Again, simple is better... I like Texas Pete sauce with butter. Simmer 1 quart of Texas Pete hot sauce with 1 stick of whole unsalted butter. Whisk to combine.

Add this sauce (or any sauce of your choosing) to the partially cooked wings. Cook uncovered in the oven for an additional 15 minutes on 300*F and quickly broil at the end to crisp the wings if desired.

Answer 3

10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt

Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.

Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.

Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.

When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.

Drain on paper towels. Toss with the hot sauce, coating several times to cover well.

Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Blue Cheese Dressing or Ranch dip and celery sticks.

this one ALWAYS works for me!

Answer 4

OK since I live about 2 hrs from Buffalo I am an expert on this. Go to the store and buy Anchor Bar buffalo wing sauce. It's from where they were invented and comes in a range of heat. Go home and bake your wings till they are done if you don't want to fry them. Coat with sauce from jar and enjoy with celery and blue cheese.

Answer 5

You cannot go wrong with the original recipie for Buffalo wings and these are great grilled instead of fryed. We never deepfry ours, opting to use different types of wood and the types of wood that you may have available makes a difference on the range of different flavors that are possible. The sauce is simple:

Melt one stick of unsalted butter and add one half bottle, to taste, of Franks Red Hot. And yes, it MUST be Franks!! Serve veggies with ranch or blue cheese to cool it off!! Enjoy!!

Answer 6

by a bunch of chicken wings and drummettes.

beat up some eggs.

get some bread crumbs.

dip the wings in the seasoned egg batter (salt, pepper, cayenne)

then dip them in the bread crumbs.

bake till cooked through.

you sauce:
get "frank's red hot"
chop up some garlic saute, add the sauce.

finish with grond black pepper, butter and/or honey.

easy and trust me delicous. this has that...salty, tangy, etc.

Answer 7

Add a cup of Wild Turkey whiskey and that will provide the tanginess...simpler. Then after marinate in wild turkey , tomato paste & some sea salt pan fry em in extra virgin olive oil.

Answer 8

so you like em hot hu the fust thing you have to do is get a pond of chicken wings thin you,ll need

5 table spoons of hot sause any kind you like
half tsp salt
half tsp paper
mix it up glaze your chicken in it then bake untill done.

Answer 9

Bah! Nonsense! We all know that buffalo don't have wings.