Tuesday, September 11, 2007

Restaurant-Style Buffalo Chicken Wings

I made these for a family reunion on Saturday. They turned out very yummy! I actually fried them on Friday night (I read that you can bake them with really good results too) and then mixed up the sauce on Saturday morning and put the wings and sauce in a crockpot. I also used double the wings that it called for and multiplied the sauce recipe times 5 (because that's how much hot sauce I had). I found this recipe on Allrecipes.com and read through all of the reviews. Many people suggested Frank's Hot Sauce so that is what I used. Click here for the recipe and reviews on their website.


  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings


  1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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