What is your favorite recipe for buffalo wings?!


Question: Wildly Wicked Buffalo Wing Recipe

2 Cups Oil for Frying
1 Pound Chicken Wings Separated & Tips Removed
1 Cup Louisiana Wicked Wing Sauce
3 Tablespoons Louisiana Chicken Wing Seasoning
2 Cups Ranch Dressing
2 Cups Bleu Cheese Dressing
10 Celery Sticks

Preheat oil to 350F and Fry at 350F 10-15 minutes until golden brown, then remove and drain on paper towels.
Toss chicken in wing sauce to coat evenly
(for a less spicy wing cut the sauce with some melted butter)
Then sprinkle with the Chicken Wing seasoning.
Serve with ranch and bleu cheese dressing and celery sticks.
The wings can also be grilled on charcoal or gas grill.
Instead of frying, grill for about 20-30 minutes.

nfd?


Answers: Wildly Wicked Buffalo Wing Recipe

2 Cups Oil for Frying
1 Pound Chicken Wings Separated & Tips Removed
1 Cup Louisiana Wicked Wing Sauce
3 Tablespoons Louisiana Chicken Wing Seasoning
2 Cups Ranch Dressing
2 Cups Bleu Cheese Dressing
10 Celery Sticks

Preheat oil to 350F and Fry at 350F 10-15 minutes until golden brown, then remove and drain on paper towels.
Toss chicken in wing sauce to coat evenly
(for a less spicy wing cut the sauce with some melted butter)
Then sprinkle with the Chicken Wing seasoning.
Serve with ranch and bleu cheese dressing and celery sticks.
The wings can also be grilled on charcoal or gas grill.
Instead of frying, grill for about 20-30 minutes.

nfd?

Best Ever Buffalo Wings

5 lbs chicken drummettes
cooking oil, for frying (I like Canola)
1/2-1 cup butter, melted
1 tablespoon lemon juice
2 packets dried Italian salad dressing mix
1 (8 ounce) bottle louisiana hot sauce

Thaw and deep fry chicken wings in oil.
I usually cook 10-12 at a time in large skillet.
Place on paper towels to absorb excess oil.
Set cooked wings aside to cool to room temperature.
Melt butter.
Add lemon juice, Italian seasoning and hot sauce.
Cool to room temp.
Place cooled wings in gallon ziplock bags and add sauce.
Seal and marinate for 1/2 hour.
Place wings on baking sheets and cook at 325 for 15-20 minutes.
You may reuse the leftover sauce for dipping if you reheat it to the boiling point.
Good served w/ ranch dressing and veggie sticks.
(Also see stuffed mushroom recipe).
You can deep fry, add sauce and freeze for up to three weeks.
Thaw then bake.
This is a crowd pleaser and goes fast.
(*-*)

Hooters Buffalo Wings

2 servings 27 min 15 min prep

1/4 cup butter
1/4 cup louisiana hot sauce
1 dash pepper, Ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
bleu cheese salad dressing
celery
vegetable oil, for frying


Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator for 60 to 90 minutes.
(This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain.
But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
Add the hot sauce and stir, coating all the wings evenly.
You could also use a large plastic container with a lid for this.
Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.

BUFFALO CHICKEN WINGS WITH BLEU CHEESE
DIPPING SAUCE

6 tbsp. butter
1/4 c. hot pepper sauce
Vegetable oil, for frying
18 chicken wings, about 3 lbs. disjointed with the tips discarded
Bleu cheese dipping sauce, recipe follows

Melt butter in a small saucepan. Add hot sauce and remove from heat. In a large fry pan or deep fat fryer, heat 1 inch of oil to 375 degrees. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels.
Brush wings with spicy butter and serve warm with bleu cheese dipping sauce.


BLEU CHEESE DIPPING SAUCE:

1/4 lb. bleu cheese, Roquefort, or Gorgonzola
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1 tbsp. wine vinegar
Several dashes of hot pepper sauce, to taste

In small bowl, mash the bleu cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.

JM





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