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Original Buffalo Wings

Original Buffalo Wings

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    30 m
Nancy Blair

Nancy Blair

If you are looking for a less greasy alternative, grill the meat instead of frying. Serve with blue cheese dressing. You can also use thighs in this recipe. Using thighs is less wasteful - no bones, no tips to throw away. Just good eating! Serve these wings with blue cheese dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 50.7 g
  • 78%
  • Carbs:
  • 0g
  • < 1%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
  2. Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
  3. Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
  4. Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kristina
54

Kristina

1/25/2004

My husband likes his wing spicy. Unfortunately he hated this sauce. Said it tasted too vinegary and had no spice. I won't make this again.

Michelle S.
36

Michelle S.

9/27/2006

First, the picture listed is NOT how the wings should look. You should have golden brown wings that are well done (that's the way we enjoy them, anyway) second, Red Hot pepper sauce usually makes the best sauce. I only add as much butter as needed, depending on the heat you're looking for. More heat = less butter. If you are really looking for REALLY HOT wings, cook your RED HOT pepper sauce until reduceded by about a third. You will then LOVE the heat it brings on. And one other thing, DO NOT add any vinegar to this recipe and be sparing with the salt. Any pepper sauce you use will have more that enough vinegar already as well as sodium. PS I've been making these for 15 years and have never had one person not love them.

EASTSIDE
23

EASTSIDE

2/12/2004

Aww heeeellll no! Ya finnah call these wings? Yo, this recipe is staler than my old Tone Loc records. Tarek Bourie in the hiiizzzzooouuuusssse!

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