Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy buffalo chicken wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire
Whole Chicken Wings
Ingredients
- 5 pounds chicken wings
- Oil for frying
- 1 cup butter, cubed
- 1/4 cup Louisiana-style hot sauce
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Optional: Celery ribs and ranch or blue cheese salad dressing
Directions
- Cut chicken wings into 3 sections; discard wing tip sections. In an electric skillet, heat 1 in. oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels.
- Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch or blue cheese dressing if desired.
Loading Popular in the Community
Loading Reviews
