Buffalo Chicken Wings
Buffalo chicken wings — also known as hot wings — are one of America’s favorite finger foods. The traditional recipe for buffalo wings originated in Buffalo, New York, and calls for chicken wings, cayenne pepper sauce and butter. We’re going to put a twist on this classic buffalo chicken wings recipe with a dash of smoked paprika. This appetizer is great for the next big game or other gathering. Don’t forget to pass out lots of napkins!
Buffalo Chicken Wings Variations
- To make boneless buffalo chicken wings, you’ll actually have to use boneless, skinless chicken breasts, which has been rinsed and pat dry. You can cut the breasts into serving-size pieces before frying.
- To prepare baked buffalo chicken wings, bake the wings on a sheet pan coated with 2 tablespoons of melted butter for 45 minutes at about 425 F, turning the wings halfway through. Drain and toss with buffalo wings sauce.
Serve this with my blue cheese dip/dressing!
- 20 chicken wings, thawed and patted dry
- 1 cup all purpose flour
- 1 tablespoon smoked paprika
- ½ stick butter
- ½ cup vinegar based cayenne pepper sauce (such as Frank's Red Hot)
- Peanut oil, for frying (or canola or vegetable oil)
- Wash thawed chicken wings and pat dry. Season to your liking with kosher salt and fresh cracked pepper.
- In a casserole dish, mix together the flour and paprika. Set aside.
- Prepare the buffalo wing sauce. In a sauce pot, melt down the 1/2 stick of butter and 1/2 cup of cayenne pepper sauce. After butter is melted, remove from heat.
- Set fryer to 375 F.
- Dredge chicken wings in flour, shake off excess, and add to the fryer. After 12 minutes, drain wings on paper towels. After all wings are cooked, pour over the sauce and mix well.
- Serve these with our blue cheese dip and celery sticks.
Recipe by Jason Hill / CookingSessions.com
Copyright 2014 CookingSessions.com