Fried Buffalo Chicken Wings

Fried Buffalo Chicken Wings

by offthechaincooking

Buffalo wings, also known as hot wings, are a beloved food staple in many parts of the world. Whether you’re enjoying them as a snack during a football game or as part of a meal at a casual restaurant, buffalo wings have a way of satisfying even the pickiest of eaters.

But what is it about buffalo wings that makes them so irresistible? Is it the tangy sauce that coats them, the crispy exterior that crunches when you take a bite, or the juicy meat inside that melts in your mouth? Perhaps it’s a combination of all these things and more. For another fried “chicken” recipe, try: Chicken Fried Steak and Pepper Gravy

One thing is for sure, buffalo wings have a rich history that dates back several decades. The origins of buffalo wings can be traced back to the city of Buffalo, New York, where they were first served at the Anchor Bar in 1964. The bar’s owner, Teressa Bellissimo, was looking for a way to spice up her restaurant’s menu and decided to deep-fry chicken wings and toss them in a sauce made of hot sauce and butter.

The recipe quickly caught on and buffalo wings became a popular snack in bars and restaurants across the United States. Today, you can find them on menus all over the world, from Australia to Japan.

But buffalo wings are more than just a tasty snack. They have also become a symbol of community and togetherness. In many places, people come together to enjoy buffalo wings and watch sports or socialize. They have even become the centerpiece of events like wing-eating contests and festivals.

Buffalo wings are also a great example of how food can bring people together. They are often served family-style, allowing people to share and enjoy them together. And because they are so easy to make, even novice cooks can prepare them at home and share them with friends and family.

But perhaps the most interesting thing about buffalo wings is how they have evolved over time. While the original recipe was simply hot sauce and butter, today there are countless variations on the classic sauce. Some people prefer a sweeter sauce, while others like it spicier. Some even add ingredients like honey, garlic, or soy sauce to create their own unique flavor.

The same goes for the chicken wings themselves. While the traditional recipe calls for deep-frying, many people now bake or grill their wings to make them healthier. And because chicken wings are so versatile, they can be served with a variety of sides and dipping sauces, from ranch dressing to blue cheese.

But no matter how you like your buffalo wings, there’s no denying their popularity and widespread appeal. From sports bars to family picnics, buffalo wings have become a staple in many people’s lives. And with new recipes and variations being created all the time, it’s safe to say that buffalo wings will continue to be a beloved food for years to come. For another fried “chicken” recipe, try: Chicken Fried Steak and Pepper Gravy

Fried Buffalo Chicken Wings

By:
Ingredients
  • 2 lbs Chicken Wings (rinsed and patted dry)
  • 1 cup of dill pickle juice (for marinating)
  • .25 cup of cornstarch
  • .25 cup All-Purpose Flour
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cayenne Pepper
  • 2 teaspoons Baking Powder
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • add Vegetable Oil (or peanut, for frying)
  • .5 - 1 cup Buffalo Sauce
  • 1 stick of salted butter (melted)
  • Optional
  • Add chopped green onion to sauced chicken wings
  • Add Blue Cheese Dip (or ranch, for serving)
  • 1 stalk Celery Sticks (for serving, cut into sticks)
  • 2 carrots (for serving, cut into sticks)
Directions
Step 1
Optional – Marinate Chicken with dill pickle juice for 30mins to 3hrs depending on preference.
Step 2
Pull and pat dry with paper towels.
Step 3
Then toss wings with .25 cups of cornstarch until fully coated. Put wings on a drying rack and let dry out for 30 minutes in the fridge.
Step 4
At this point, you can season with just the seasonings and go straight to the frying oil or you can bread the wings for a more crispy crust.
Step 5
For the more crispy crust you will need to mix together the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Then slowly wisk the water until smooth and semi thick but still runny.
Step 6
Heat your frying oil until it reaches 350°F. (Heating to slightly over helps the temp stay close to 350°F when you initially add your cold chicken)
Step 7
Dip wings in the batter, removing any excess.
Step 8
Fry the wings to the oil in batches, until they reach an internal temp of 180+°F and golden brown. (Note: wings are done at 165°F but we feel with the dark meat that chicken wings have they taste the best texture and moisture wise at 175-190°F)
Step 9
Once cooked place wings on a drying rack or on paper towels to allow the extra frying oil to drain from the chicken.
Step 10
From this point the rest is optional for serving sauced or dry.
Step 11
In a bowl mix buffalo sauce (example. Franks Red Hot) and melted butter, and black pepper.
Step 12
Add the cooked fried chicken to the sauce bowl and toss to fully coat wings.
Step 13
Add wings to a serving dish and sprinkle chopped green onion.
Step 14
Serve with either ranch or blue cheese dressing for dipping.
Step 15
Add carrots and celery sticks for an optional pairing.
Step 16
Enjoy!

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