Best Original Buffalo Wings Recipes

ORIGINAL BUFFALO WINGS

Steps:

• Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
• Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
• Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
• Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.

ANCHOR BAR'S BUFFALO WINGS: THE ORIGINAL HOT WING RECIPE

Steps:

• Preheat oven to 425°F. In a large bowl, toss wings with vegetable oil and salt. Sprinkle flour and toss until wings are evenly covered. Spread out on baking pans lined with aluminum foil. Bake for 20 minutes. Turn wings and bake 20 minutes more or until golden brown. Meanwhile, in a saucepan, combine butter, vinegar, cayenne pepper, garlic powder, and hot sauce. Bring to simmer over medium. Remove from heat. When wings are done, transfer them to a large serving bowl and pour hot sauce mixture over them. Toss wings to coat thoroughly with sauce. Serve with celery sticks and blue cheese dressing and plenty of napkins.

THE ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Mix the wine vinegar with the milk, and allow the milk to curdle.
• Add the yellow onion, garlic, parsley, mayonnaise, blue cheese, lemon juice, salt, pepper, and cayenne.
• Mix well.
• Refrigerate before serving.
• In a large skillet melt the butter over low heat, and stir in the hot sauce.
• Add more or less to taste.
• Deep fry the wing pieces in small batches in peanut oil at 385f for about 10 minutes, or until browned and crisp.
• Drain on paper towels ( if you wish to avoid the fat, bake the wings in a 400f oven for 25 minutes).
• When all the wings have been fried, reheat the skillet containing the hot sauce, and toss the wings about in the sauce.
• Serve with the dressing for a dip and celery sticks on the side.

THE ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• 1. Prepare dip and refrigerate: Cream together blue cheese, Gorgonzola and cream cheese in large bowl. Add Accent, if using, and pepper, celery salt, garlic powder and salt; mix. Stir in wines and Worcestershire sauce.Add mayonnaise and mix thoroughly. For wings: 2. Heat oil in large skillet over medium high heat. When oil is sizzling hot, add wings, a few at a time. Fry,turning, until golden brown, 8 to 10 minutes. Remove to paper toweling to drain. 3. Place wings in large stainless steel bowl. Swirl melted butter over wings, covering each well using pastry brush. 4. Add hot sauce,spreading it with pastry brush to cover wings. (Amount of sauce used determines spiciness:for mild, use 2 tablespoons;for medium,4 tablespoons; for incendiary spiciness,10 tablespoons.) 5. Serve wings hot, along with dip and, if you wish, celery sticks.

ORIGINAL BUFFALO WINGS

Steps:

• 1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Dry wings thoroughly with paper towels, and working in batches, fry wings until golden brown, about 12 minutes. Transfer wings to a wire rack set over a baking sheet, and place in oven to keep warm until all wings are fried. 2. Heat margarine in a 12″ deep-sided skillet over medium heat; stir in hot sauce until smooth. Add wings, and toss until completely coated. Serve wings in a large bowl with dressing and celery on the side.

FRANK'S REDHOT ORIGINAL BUFFALO CHICKEN WINGS

Steps:

• Preheat oven to 450°F. Mix butter and RedHot Sauce in medium bowl; set aside. Arrange wings on large foil-lined pan. Bake on lowest oven rack for 30 minutes or until crispy, turning once. Toss wings in sauce mixture until well coated. Serve with blue cheese and celery, if desired.

ORIGINAL STYLE BUFFALO WINGS

Steps:

• In a large skillet or deep fryer, deep fry chicken wings in oil until done, about 10 minutes, or until crispy.
• Remove chicken and oil from skillet/fryer, drain oil and reserve chicken.
• Melt butter/margarine in skillet, then add hot sauce.
• Stir all together.
• Add cooked chicken to sauce and stir over low heat to coat.
• Serve warm with celery sticks and blue cheese dressing.