My Turn for us: Buffalo Wings
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Monday, January 20, 2014

Buffalo Wings


Why do we call them Buffalo Wings? 
The first visual I always get is a buffalo with little wings!   So exactly, how did this name get started and how has it stuck around for as long as I remember.  
The only information I have found is it's something about the origin in Buffalo New York.   But nevertheless they are here to stay and they are everywhere!  East, West, North or South, we all love our wings, especially during Football season. 
 I have simplified several great recipes to come up this totally terrific plate of wings! By the way, do not buy those prepackaged prepared frozen wings, not good, totally not good!!  
These are easy and you will be so glad you made the REAL thing with real ingredients! 


Buffalo Wings


Ingredients
  • 3 lbs of chicken wings
  • canola or vegetable oil
  • 1 teaspoon salt
  • 2 tablespoons paprika
  • 1 tablespoon of cayenne pepper
  • 2 sticks of butter
  • 1 jar of Franks Red Hot (12 oz)
  • Tabasco "Chipotle" pepper sauce
  • Ranch Dressing or Blue Cheese Dressing
  • celery sticks
Instructions
1. In a large ziplock bag add the salt, paprika, and cayenne pepper. Shake to blend,
2. Add wings to the ziplock bag and seal, then shake, massage or whatever it takes to make sure all the little wings are totally coated with the seasonings.
3. Heat 2 inches of oil in a large deep skillet to 300-350 degrees, add the seasoned wings and fry for 10 minutes, turning as needed. Remove and drain on a dish lined with paper towels.
4. Meanwhile melt butter in a large saucepan under low heat. Add the entire jar of Franks and about 20 shakes of the Tabasco (more or less as needed for your taste buds).
5. Drop the cooked wings in the sauce and gently stir to make sure all wings are thoroughly coated.
6. Serve with ranch or blue cheese dressing and celery sticks!
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