Let your palate fly away on wings of fire – easy, spicy buffalo wings!
Ingredients
- 1 quart vegetable oil for deep frying
- 24 chicken wings, tips removed and wings cut in half at joint
- 4 tablespoons butter
- 1 tablespoon distilled white vinegar
- 5 tablespoons hot pepper sauce
- salt and pepper to taste
Directions
Step 1
Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
Step 2
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 256 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat7g | 36% |
Cholesterol46mg | 15% |
Sodium302mg | 13% |
Total Carbohydrate0g | 0% |
Total Sugars0g | |
Protein10g | |
Vitamin C7mg | 33% |
Calcium8mg | 1% |
Iron1mg | 3% |
Potassium82mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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- by: Cdcdc
- 24 years ago
These buffallo wings were very good and quick. I used 4 1/2 TBS of regular hot sauce and 1/2 TBS of Tobasco. It was spicy, but not too hot. If you like your wings like I do, make a lot more sauce than the recipe recommends. I had to double the recipe, but I like them with a lot of sauce.
Very good. Might experiment with Cider vinegar next time. -
- by: MOSHI LERTORA
- 23 years ago
THANKS GINGER!!! This recipe was sooo good, I made them last Saturday for some friends who came over to our house, they were a big hit.Tasty and spicy, I did flour them before frying and added 1 cup of Tabasco Bloody Mary Mix to the sauce while it simmered, they came out FANTASTIC!!!
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- by: KRISTI B
- 23 years ago
This was a hit at a cookout last night! I used boneless, skinless chicken thighs and deep fried them only 7 minutes. Then threw them in a crockpot for a couple of hours. Much easier to eat and they didn’t last long! You can also use a bottle of ready made Buffalo Chicken Sauce if your store carries it, and it still works great.
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- by: MONDEEP
- 23 years ago
This is great recipe and as close as you’re going to get
to the taste of real buffalo chicken wings. I grew
up outside of Buffalo and living in CA now I don’t
get to eat real Buffalo wings often. So i use this
recipe to make my own. Instead of frying the wings
I make them on the grill. They taste great! -
- by: Cookdap Member
- 22 years ago
these were pretty good. i simmered them in the crock pot, and i had to double the sauce recipe to get all the wings coated. they just weren’t really all that hot…maybe i needed to simmer longer, or maybe next time i’ll buy a hotter hot sauce. overall though, this is a good, easy, quick recipe. thanks 🙂
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- by: Cookdap Member
- 22 years ago
This got rave reviews at our Superbowl party although I doubled the recipe and then doubled the butter on top of that–if not, it would’ve been just too hot! (could’ve been my hot sauce and not the recipe itself). We ‘Fry Daddied’ the wings first and they were nice and crispy.
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- by: Cookdap Member
- 22 years ago
This is certainly the closest to what real Buffalo wings are supposed to be like on the side. The main comment I would add is that the correct hot sauce for the authentic Buffalo flavor to use is “Durkees” or “Frank’s Red Hot.”
Otherwise, I’ve been told by chefs in Buffalo that margarine, not butter, is used to get the correct consistency for the sauce. Other ingredients you can add are (any or all): Tabasco to spice up the flavor, crushed garlic, a dash of Worcestershire sauce, honey, a smidgen of prepared mustard. I am in the opinin that ketchup or tomato-based sauces should not be found anywhere near Buffalo wings. But, as is, this recipe is perfectly authentic, if that’s what you’re after. A+ -
- by: Majorgroover
- 22 years ago
These wings are sooo good! I bake mine in the oven for 45 minutes at 425 on the broiler pan so the grease can fall off, then toss them in the crockpot for spicy coating. Maybe that’s a *little* healthier 😉 My husband doesn’t like very spicy food and these were perfect for him (I added tabasco to mine before serving).
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- by: Cookdap Member
- 22 years ago
I have long sought the trick behind great wings. This recipe reveals it. Keep it simple. The second step is the secret. Instead of dumping lots of hot sauce on the wings, put the wings in the sauce. I usually use more hot pepper sauce, but my family and friends love spicy food. Interestingly, if you accidentally make the sauce too hot, adding a little more vinegar reduces the heat. I don’t know why, but it does.
I sometimes fry the chicken in advance, and then reheat them very slowly with the sauce in a covered pan. It’s easier when I have folks over to watch the game. Reheat slowly, as, if you try to rush this, they will be dry.
My twist on this, in what is probably a vain attempt to make these a little healther, is to use thighs instead of wings. I get some good sized thighs, trim off the fat, and cut them into three pieces. One cut one each side of the bone, leaving a nice amount of meat on the bone. Be careful, though, as these fry more quickly than wings. But everyone loves them; some prefer the boneless strips, and others go for the piece with the bone. Nonetheless, whether you use my thigh trick, or use the wings, this recipe is the real thing. Thank you, Ginger. -
- by: LINDA MCLEAN
- 21 years ago
The frying part is good and the sauce is good, however, the simmering part (for us, anyway) kind of ruined the dish. We like our wings crispy and this made them soggy. We’ll go back to just frying, placing them in a covered container with the cooked sauce and giving it the good old shake.
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- by: SHANNONSPIVEY
- 21 years ago
This is a great recipe! I changed one thing though. I used cider vin instead of white vin. I thought it gave it a little bit more flavor and it wasnt as bitter. I also wanted to tell you that… My husband always buys bags and bags of hot wings. So, when I made this recipe I froze them on a cookie sheet then put them in a freezer bag. He cooks them like he would the ones he buys. 400 degrees for about 20-25 minutes. Now, I only pay about .99 a pound! Thanks Ginger!!
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- by: HPAK
- 21 years ago
oh my gosh! this was a perfect chicken wings recipe for superbowl sunday night! it was my first attempt at wings and the recipe was very easy to follow and everything! i even offered some to the pizza lady who came to deliver our pizza and guess what? she ended up calling me later to thank me for one of the best wings she’s ever had! thank you so much Ginger!
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- by: Cookdap Member
- 21 years ago
I had a bet with my teenaged son that I could make better wings than Domino’s pizza, and after comparing a copycat recipe on the web, found that this is pretty much what ingredients they use. Of course, now that I won the bet I’ll be making these forever!! At least we’ll be saving tons of $$. Fabulous recipe that is almost foolproof too.
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- by: JENNIFER72_00
- 21 years ago
The sauce was really thin and greasy tasting and not nearly hot enough. Even my fiancee who likes his wings milder didn’t find them spicy enough. (And I added about 3 – 4 extra tbsps of hot sauce and 1 tbsp of tobasco!) I also found that there wasn’t enough sauce for all of the wings when I followed the recipe exactly. I think next time I’ll try to sweeten the sauce with a bit of honey, use a little less margarine, and use a different brand of hot sauce for a better taste. These could be really good if the sauce was right. The texture of the wings was great. I like the idea of deep frying them and adding the wings to the sauce to let them simmer.
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- by: Debrah Smith Daniel
- 21 years ago
Very tasty, but not nearly hot enough for me. I added more hot sauce (Glory Hot Sauce)to suit my taste. The sauce was a little thin and didn’t coat the wings well. Instead of salt and pepper, I used Sylvia’s Sizzlin’ Hot Spice to season the wings. Next time, I think I’ll try dredging my wings in a little flour before I fry them.
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- by: GOLDIELOCKSRAJ
- 21 years ago
This is SOOOO wonderful! I was craving wings this afternoon, so I found this recipie, and a few minutes later, I got these goodies! I used Tobasco sauce, and they turned out perfect for my taste-mild-medium. (TIP: The 5 tbsp sauce is 1/3 cup.) I used boneless chicken breasts, and they would’ve been a little more moist had they been baked and then simmered it sauce. But, delicious still!
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- by: SHEILAR73
- 20 years ago
I probably should’ve simmered my chicken longer. This didn’t have a whole lot of heat to it. I also didn’t use wings. I was making chicken breast sandwiches for dinner, and decided to try to spice things up using this sauce. I will probably try it again making sure to let the chicken simmer in the sauce longer. Also, I felt the vinegar was a little strong in this, but that could’ve been the hot sauce I used, too.
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- by: Veggie_K
- 20 years ago
Wow! Simple and tasty! My tips for a spicy, spciy wing sauce…simmer in sauce pan while oil is heating: 1/4 cup lite margarine, 1/3 cup Frank’s Red Hot Sauce, 1 tbsp Tabasco, 1.5 tsp garlic powder, 1.5 tsp cayenne pepper, and 1 tsp black pepper. I deep-fried the wings (I used a dozen) for about 12 minutes (nice and crispy), then tossed in sauce. Yum, yum, yum. Thanks for the recipe! No more store-bought sauces at our house!
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- by: Butterfly Flutterby
- 20 years ago
Excellent! We are true wing fanatics and like ours a bit hotter, so we add fire, but this is a FAB recipe to get you started. This is a perfect recipe for beginning wing eaters or, as my 13 year old says, “sissies”. LOL. I wouldn’t change a thing except to kick it up a notch! I just bought more wings today to make this again!
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- by: KIMBER_SYT
- 20 years ago
I just got finished eating these wings, and they were PERFECT! I definitely prefer hot wings without a flour breading. I used the sauce as is, other than adding a little garlic powder. I also used about 1/4 cup regular Frank’s hot sauce, 1/4 Xtra Hot Frank’s sauce, and I only had white wine vinegar instead of white vinegar. This sauce was exactly what I’ve been trying for – after trying several other recipes, I am glad I found this one. One other note – I used margarine, which I think is better. Butter is too overpowering, in my opinion. Thanks for a perfect recipe!!
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- by: Cookaholic
- 20 years ago
The sauce turned out pretty well, and since I used a milder hot sauce, they weren’t too spicy. My 18-month-old niece kept begging mommy and daddy for more chicken. I also added some garlic to the sauce, which I thought added a good touch. These turned out great and everyone was happy.
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- by: Curt Mcley
- 20 years ago
Very good, basic Buffalo wings recipe. I probably didn’t let the wings simmer for long enough, but what can I say? I was hungry and they looked so good. The wings weren’t as hot as I like, but I’d rather have them turn out too mild than too hot. I deep fat fried the wings, which didn’t take long–maybe 4 to 5 minutes per batch. My son and his buddy Carl thought they were excellent. My son rated them an “8” on a 1 to 10 scale. Not really a “3” and not really a “4,” so I’m rating this recipe a “4,” because it’s a great base to work from.
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- by: Cookdap Member
- 20 years ago
These were awesome!!! I tweaked it a bit because we like it a little hotter and a lot of ppl said it wasn’t spicy. I doubled the recipe EXCEPT the hot sauce was XTRA hot, I also added 1/2tsp of garlic powder and I left the vinegar at 1 TBLS. This recipe beat ANY (and I’ve tried a lot!!!) that I’ve tried. These are FIRE!!!!
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- by: Brandy
- 19 years ago
This receipe is really good…and I am a wing lover, so I have had wings from many different restaurants. I followed the recipe to a “T”, using whole wings from the meat dept that I cut apart. They were never frozen; I’m not sure it that made a difference. The sauce was excellent, not quite spicy enough for me, but just enough so that the wings weren’t “swimming.” The next time I make them, I will find a way to spice them up a bit more. I used Texas Pete sauce this time. I also let the wings simmer in the sauce for a while. Very good, moist and delicious! I had company over and everyone agreed!
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