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Buffalo Wings

Buffalo Chicken Wings

This recipe for buffalo wings has been a favorite at all of our super bowl parties. Served "naked and wet" or breaded, these snack wings go great with a cold beer and celery while watching the football game.

We love wings, and often make a big batch for dinner. If you use boneless chicken tenders instead of wing flaps, they make an excellent sandwich as well!

Hot (or mild) Buffalo Wings

4-5 pounds chicken wings or drummettes
2 sticks butter
1/2 cup hot sauce
Oil for frying
3/4 cup salt

In a large non-reactive bowl or pot dissolve the salt in water and add the chicken wings. allow to soak in the salt brine for 2-3 hours before removing and draining well. Pat dry with clean towel to prevent splatter when frying.

For the buffalo sauce:

Melt the butter in a medium saucepan over medium heat. Add the hot sauce and stir to combine.

Heat fryer or oil in large pan to 350 degrees. Add the chicken wings to the hot oil, being careful not to overcrowd them. cook until golden and skin is crisp - about 10 minutes. Remove to rack and drain briefly. Add cooked chicken wings to sauce and toss to coat.

Serve with blue cheese dressing and celery sticks.

Note: you can adjust the heat on these buffalo wings by adding or removing a little of the hot sauce.