Homemade Buffalo Wings
Best Ever Hot Wings
Take the chicken wings made famous up north in Buffalo, New York and add a southern favorite hot sauce, and you have a recipe for the best hot wings ever.
My whole family went wild for these buffalo wings when a military friend invited us over and served his special wings.
He told me how to make them, and they flopped.
So, I did the natural thing and invited myself over to help him cook them the next time and got ALL the steps down. We now have these killer chicken wings whenever we take a notion.
All you need to make Best Hot Chicken Wings are:
• Cooking Oil
• Chicken Wings
• Butter or Margarine
And . . . hot sauce of course (We love Louisiana brand hot sauce).
Prepare the Chicken Wings
If you buy traditional chicken wings (all in one piece), then cut off the tips (those little dinky end pieces that don’t have any meat) and then make two wingettes out of a single wing. You need a good sharp kitchen knife to do this step. This is usually the best way to go as far as price.
You may also find chicken wing pieces cut up in bags in the freezer section of the grocery store. "Wing drumettes" is one name you may see on the bag. Or, it may just say wings. Those may or may not be cut into the smaller two pieces, which really are easier to cook up.
DO thaw the chicken wings before making this recipe if they are frozen.
Flour Up the Chicken Wings
Get a brown paper bag in the sandwich size. You may need two lunch brown bags depending on how many wings you’re frying up. You can use the full size paper grocery bag. Those are awfully big for this recipe, but it’s fine to make-do. Be sure to roll the top down tight if you go with a big brown grocery bag.
For a ballpark figure on the wings, a single brown sandwich bag works well for a pack of 8 to 10 full wings cut in 16 to 20 wing pieces. That can get a little tight in the bag but works.
I start with about 1 cup of flour and about a tsp of salt and tsp of pepper. This does not have to be exact. Relax and put the ingredients in the bag and shake well.
Add the chicken wings a few at a time (4 or 5) and shake until coated.
If you’re getting low on flour (the wings are not getting coated when you shake the bag), just add a bit more flour and a sprinkle of salt and pepper.
Continue until all the wing pieces are in the bag and coated with flour.
Refrigerate the wings in the bag for at least 20 minutes. I usually aim for about an hour. This makes the flour stick much better. This is one of the real secrets to good chicken wings.
Fry that Chicken Nice and Crisp
Heat up some cooking oil (about an inch deep) in a skillet or frying pan. Cast iron skillets work really well, but other pans are fine. I often use a long electric skillet so that I can cook more wings at once. I love my big electric skillet and use it constantly.
Heat your oil so that the wings sizzle when gently set in the cooking oil in the pan but do not splatter or scorch. The temperature would be around 350° F though may need to be dropped to 325° F if the coating is browning too fast.
Do not put the wings too close together. You don’t need huge gaps but leave a little space around each wing. This is why the long electric skillet pan is nice for this recipe.
Cook until brown and crispy on the bottom side. This takes around 10 minutes. Flip over. Cook that side until also brown and crispy. This may take a little less time for the second side as the oil and pan are pretty hot as you cook along.
Remove wings as they are done and place on paper towels on a plate. The paper towels absorb some of the extra oil and allow the wings to stay nice and crispy.
Ready to Make the Hot Sauce
Once the wings are cooked, pour most of the oil out of the pan. DO NOT clean the pan though. This is where I messed up my first batch. I diligently scrubbed the pan when the drippings were needed to make the sauce work. So, just pour out the extra oil but do not wipe out or clean the pan. You need and want those pieces of batter that fell off an collected in the pan. It works as the thickener.
Put 1/2 to 1 stick or butter of margarine in the hot pan with drippings, but turn the heat off under the pan or unplug if using an electric skillet. After frying chicken, the pan is plenty hot enough to melt butter. The amount of butter depends on how many wings you fried up and how saucy you like the wings. For 8 to 10 wings cut in half (16 to 20 pieces), I do 1/2 stick margarine for dryer wings and the full stick of butter for very messy wings. The dryer wings reheat better and also work better if taking to a dinner.
The real saucy wings can get limp if not eaten right away.
DO NOT put a lid on the skillet at any point. You will have a messy batch of gooey chicken wings - hardly fit to eat.
Add Louisiana Hot Sauce to the melted butter and stir well. For mild wings, about 2 TBS of hot sauce is good. Go about 1/4 cup for medium. A half cup makes hot wings. This varies depending on how much butter is used. The color is the key. The redder the butter sauce, the hotter it is. Go with a lower amount first. Check it. Add Louisiana Hot Sauce to suit the hungry crowd.
Sometimes I use two skillets and do two different heat levels.
Toss Those Wings in and Sauce Them Up
Add the fried chicken wings back to the hot butter sauce. Stir until the wings are evenly coated. This is right in the pan where you cooked the wings. It’s a one pan recipe.
You can let the family dip the wings right out of the pan, or get a bowl and put the wings in. Then pour the extra sauce over the wings.
Uhm Good – Everyone Will Love You AND These Wings
My boys adore Best Hot Buffalo Chicken Wings and just call them Killer Wings. I usually make the really messy and really hot ones here at home. The boys like them with celery and Ranch dressing.
Some of the church members request that I bring these to dinners, and they went over great at the last Boy Scout pot luck (the first time I’d taken this dish). I usually go for medium as far as heat when taking these out and also go with the dryer version so the skins stay crispy under the sauce.