Buffalo chicken wings, a beloved American bar food, have captured hearts and taste buds nationwide. Their crispy skin, tangy sauce, and bold flavor make them a crowd-pleaser. While the classic recipe is delicious, I like to add a smoky twist with smoked paprika to elevate the flavor profile.
Why Smoked Paprika on Buffalo Chicken Wings?
Smoked paprika adds a layer of complexity to the classic Buffalo wing flavor. Its smoky, slightly sweet flavor complements the heat of the cayenne pepper and the tanginess of the hot sauce. It’s a subtle addition that can elevate your wings to the next level.
After all of your wings are cooked, pour over the Buffalo wing sauce and mix well. Serve these hot wings with blue cheese dip and celery sticks. This recipe is great for a Super Bowl party or other gathering. You’ll need a lot of napkins!
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Whether you’re hosting a game-day party or a casual dinner, Buffalo chicken wings are always a crowd-pleaser. By adding a touch of smoked paprika, you can create a unique and delicious twist on this classic dish.
😋 More Delicious Recipes
- Smoked Beer Can Chicken
- Spicy Chicken Popper Wraps
- Spicy Diablo Chicken Sandwich
- Cane’s Chicken Fingers
- Bacon Wrapped Hot Wings
- Smoked Chicken Breasts
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Buffalo Chicken Wings
Recipe by Jason Hill – CookingSessions.comIngredients
- 20 chicken wings thawed and patted dry
- 1 cup all purpose flour
- 1 tablespoon smoked paprika
- 1/2 stick butter
- 1/2 cup vinegar based cayenne pepper sauce We use Frank's
- Peanut oil for frying (or canola or vegetable oil)
Instructions
- 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 chicken 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, or see baking method above.
- 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 buffalo chicken dip and celery sticks.
