Simple recipe for buffalo wings?

Answer 1

just roast plain chicken wings in the oven and then cover in a mixture of melted butter and hot sauce- its the original way to make it and the recipe is on every bottle of hot sauce.

Answer 2

BUFFALO CHICKEN WINGS
20 to 25 chicken wings
Vegetable oil for deep frying
1/4 c. butter
1/2 to 1 bottle (2 1/2 oz.) Louisiana hot sauce, or to taste
Celery sticks
Blue cheese dressing
Cut wings in half. Remove wing tips. Deep-fry wings, about half at a time in hot oil until they are crisp and golden brown, about 10 minutes. (Do not use any batter or crumbs). Drain wings well.
Melt butter in a saucepan. Add about 1/2 of the bottle of hot sauce; stir until well blended. Using 1/2 bottle will give medium-hot chicken wings. If you like your wings hotter, add the whole bottle. If you want them milder add more butter. Place chicken wings in a large container with a cover, pour sauce over wings. Mix well.

Serve warm with celery sticks and blue cheese dressing. Dip the wings and celery sticks in dressing as you eat. Makes 4 to 6 servings.

Answer 3

The best, IMO, is to buy fresh wings, not frozen, separate them and cut off the wing tips. Soak them overnight in a zip loc bag w/ 1 cup of Frank's Red Hot Sauce. This makes the chicken so tender and flavorful!!

Then you can either deep fry them for 12 minutes at 400 degrees or bake them at 350 for about 40 minutes (turn them every so often). While they are cooking, make the sauce- melted butter and more Frank's Red Hot sauce to taste (more hot sauce for more heat). Toss the fresh, hot wings in the sauce and prepare to be very, very happy.

Answer 4

Marinate your wings in Italian Dressing over night. Drain and bake in the oven for 30 minutes. Take 1 bottle of Louisianna Hot Sauce and blend with one cube of melted butter. When wings are cooked half way thru, remove and toss in this mixture. Put back in the oven and bake until crispy. When finished, return wings to sauce and toss. Serve with blue cheese dressing and celery.

Answer 5

I just bought one of those packets of dry mix at the grocery store for buffalo wings. Mix that with the wings and cook as directed on packet and cover with store bought buffalo wing sauce.

Answer 6

I deep fry my wings plain, then baste with Frank's Red Hot Buffalo Sauce. Easy, hardly any clean up!

Answer 7

For my warm wings, I decrease the wings into 2 sections, discarding the pointed section. Then I flour the products and season with season salt and pepper and fry in warm oil until eventually performed. I drain on brown paper baggage or paper towels. Then I combination and soften collectively a million stick of butter, a pair of million/2 cup Frank's warm sauce, and a million teaspoon vinegar. place the wings in a bowl and pour the sauce over proper. the quantity of warmth relies upon on how long you depart them interior the sauce. you additionally can adjust the quantity of warm sauce in accordance on your tastes. I by no potential have leftovers...on a similar time as quickly as I cook dinner extensive batches of wings ( merely did sixty six wings on Sunday!).

Answer 8

Deep fry wings 10 Mins. Mix equal amounts melted margarine and cayene pepper sauce, drizzel over wings and stir. Yummy.

Answer 9

i'm not a fan of fried wings, so my husband and i gave this a shot a few months ago...YUMMY!
heat up your grill to medium. add hot sauce and poultry seasoning to butter and melt it. toss wings and sauce in a baggie until coated. make another batch of the sauce. add wings to grill. don't turn them until they come off the grill easily. keep turning and basting the hell out of them until they're done(about 10-12 minutes). it's not as simple as just baking, but the grill gives them that smoky crispiness that baking can't. trust me, you'll be famous after people have these wings!

Answer 10

Marinate chicken overnight in plain hot sauce. Toss chicken in mixture of flour (1 cup), salt (1/2 tsp), pepper (just a little), paprika (1/2 tsp) and cayenne pepper (1/2 tsp) and deep fry. (you don't have to use the paprika or cayenne pepper but it makes the breading taste spicy)

Either coat OR dip in mixture of hot sauce and butter (I like to use twice as much hot sauce as butter but some recipes call for equal parts)