Buffalo Hot Wings are a ubiquitous game day appetizer and not difficult to make at home where you can adjust the flavors to your preference.
Buffalo hot wings hail originally from the Anchor Bar and Grill in Buffalo New York. It’s a cold, snowy place in winter, so you can imagine how popular these spicy little gems can be when the winter winds blow over the lake.
They really are quite easy to make and you can adjust the spice level in your sauce however you like by adding optional ingredients, such as habanero sauce or blending in a pureed chipotle pepper. Adding chopped garlic or garlic powder is a popular option as well. In this recipe I have added habanero sauce (El Yucateo), which is one of my favorites.
- 1 cup all-purpose flour
- 2 tablespoons spicy hot seasoning or cajun spice
- 6 whole chicken wings, cut into sections and wing tips discarded (or saved for another use, such as chicken stock)
- shortening or oil
- 1/4 cup mild Louisiana hot pepper sauce (such as Crystal or Frank’s)
- 3 tablespoons butter
- 1 tbsp, habanero pepper sauce or other hot sauce (if you like a more spicy sauce)
- celery sticks
- blue cheese dressing or ranch dressing
- Mix flour with spicy seasoning and dredge chicken wings in flour mixture; shake off excess flour.
- Heat shortening or oil in a large cast-iron skillet or chicken fryer to about 1/2 inch deep.
- Add wings to pan in a single layer.
- Reduce heat to medium-low and fry on all sides until golden and 165F on a thermometer inside (they will rise about 5 more degrees as they sit).
- Melt butter and stir together with hot sauces.
- Pour sauce over crispy wings and toss until they are coated.
- Serve with celery sticks and blue cheese or ranch dressing if you like.
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