Buffalo-Style Chicken Wings
The don't have a lot of meat on them, so adding marinades or spices is a great way to make the most of them.
Recipe Summary Buffalo-Style Chicken Wings
This is a recipe I learned from a very good friend, and every time I make it there isn't a wing left over. Always a 5-star with friends and family. You can tweak the recipe how you like. Less butter gives you a thicker sauce. I prefer a thinner sauce.Ingredients | Chicken Wing Dinner Ideas1 gallon oil for frying, or as needed3 pounds chicken wings and drummettes½ cup unsalted butter1 (12 fluid ounce) can or bottle hot pepper sauce (such as Frank's RedHot®)1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)1 tablespoon white vinegarDirectionsHeat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches.Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter.Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.Info | Chicken Wing Dinner Ideasprep: 5 mins cook: 20 mins total: 25 mins Servings: 6 Yield: 6 servings
TAG : Buffalo-Style Chicken WingsAppetizers and Snacks, Spicy,
