Buffalo Chicken Wings

Making Buffalo Chicken Wings at home are easy and rewarding. So you can tailor the heat to the level that you like. You can also make Buffalo Hot Wings mild, medium, hot, or tangy. So you can also control the amount of sauce to add. I like this recipe because you can make a few or plenty. They also re-heat very well in the oven. Just re-heat in a cold oven and heat to 350 degrees Fahrenheit.

Once you start making hot wings at home, it will be hard to stop. Making Buffalo Chicken Wings are also economical. My kids and their friends eat these at least once a month. So they are perfect for the patio, game night, movies or with friends and family.

Therefore, have fun with different types of Buffalo sauces or make your own. Also, explore different dipping sauces as well. So serve these hot wings by themselves or with your favorite sides.

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For another great wing recipe, try my Teriyaki Chicken Wings here: https://majorgates.com/recipes/teriyaki-chicken-wings/

Ingredients

These quantities are for a party or about 6-8 teenage boys! So feel free to make less if you are serving 2-3 people. Remember to half the recipe. Also, the flour can be stored in the fridge for future use. Just don’t contaminate the flour by dipping the chicken directly into the large batch of flour mix. So spoon out what you need and refrigerate the rest.

10 lbs of frozen or thawed chicken wing sections
4 cups of white whole wheat flour
2 Tablespoons of garlic powder or granulated garlic
1 1/2 Tablespoons of granulated onion or onion powder
1/2 Tablespoon of ground cumin
1 1/2 Tablespoons of seasoning salt
1/2 Tablespoon of Spanish style paprika
1 1/2 Tablespoons of Cayenne pepper
Your favorite Buffalo Sauce, I use Frank’s Buffalo Sauce but I also like Hooters Wing Sauce. Sometimes I like to mix several together for a new taste.
Vegetable Oil or Frying Oil. You could also use Peanut Oil if you are sure no one eating has allergies. You will need enough oil for the deep fryer or deep frying pan. This can be between 4-10 cups.
Your favorite Ranch Dressing or Blue Cheese Dressing (optional)

Supplies

Deep fryer or large deep pan for frying with frying basket
Cooking thermometer
Baking sheet
Foil
Large tongs
Extra large container with cover
Mixing bowl
Measuring cup
Measuring spoons

Directions For Buffalo Chicken Wings

Rinse off chicken wings in a clean sink and allow for the water to drain in the sink or use a strainer.

Then place the chicken wings in an extra large container, large enough to hold 10 lbs of wings.
In a large mixing bowl, combine the flour with all the seasonings and stir.

Partially, place the large container lid over the chicken and drain any excess water into the sink.
Next, using about half of the flour mixture cover the chicken wings, making sure you cover all sides of the wings.

Then replace the container lid and marinate in the refrigerator for at least 2 hours.
Now pour enough oil into your fryer or frying pot to cover the wings in the basket. This can be between 4-10 cups or more, depending on the size of your fryer.
Heat the oil to at least 375 degrees Fahrenheit before frying.
Then add a large spoonful of flour to the wings and coat enough wings to place in the fryer. Then place the chicken wings in the basket, lower them into the oil and cook for 14-16 minutes. But be sure to check after 8 minutes to make sure your oil is not too hot or cool. So if the wings are looking dark after 8 minutes, your heat is too high and reduce to 350-360. I have used many types of fryers, and once you add the wings, the temperature drops, so adjust to your fryer.

Remove when they are a light golden brown and drain on a large plate with paper towels. So once you are half way cooking the batches of chicken, pre-heat the oven to 350 degrees Fahrenheit.

Then line a large baking sheet with foil and add the cooked chicken wings without stacking on top of each other.

Next, cover with your favorite sauce and bake for 12 minutes. The Buffalo Chicken Wings are ready to serve! So repeat the baking step, until all the wings are covered in sauce or eat them without the sauce.