Buffalo Chicken Wings

Appetizers

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.

Average Rating: 3.666666

TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
YIELD: about 4 dozen.

Ingredients

25 whole chicken wings (5 pounds)
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
Celery ribs and ranch salad dressing, optional

Instructions

1. Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of 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.
2. 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 dressing if desired.

Nutrition Facts

1 chicken wing (calculated without celery and dressing): 243 calories, 23g fat (7g saturated fat), 48mg cholesterol, 125mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 9g protein.