Buffalo Chicken Wings Recipe

Tag: Buffalo chicken wings recipe, spicy chicken wings, game day appetizer, homemade buffalo sauce

Our Masterchef Review:
These buffalo chicken wings are a must-try for any spicy food lover. The wings are crispy on the outside and juicy on the inside, with a fiery buffalo sauce that packs a punch. The homemade buffalo sauce strikes the perfect balance between heat and tanginess, elevating the flavor of the wings. Our Masterchef recommends serving these wings as a crowd-pleasing appetizer for game days or any gathering. Get ready for a finger-licking experience!

Historical Explanation:
Buffalo chicken wings were first created in Buffalo, New York in the 1960s. They were invented by Teressa Bellissimo, who deep-fried chicken wings and tossed them in a spicy sauce made with hot sauce and butter. The wings gained popularity and became a beloved American comfort food. Today, buffalo chicken wings are a staple in sports bars and parties, often enjoyed with celery sticks and blue cheese dressing.

Usage:
Buffalo chicken wings are perfect for game day parties, gatherings, or as a fun and flavorful appetizer. Serve them alongside celery sticks and your choice of dipping sauce, such as blue cheese or ranch dressing. They are great for sharing and will surely impress your guests with their spicy kick and irresistible flavor.

Cooking Equipment:
1. Baking sheet
2. Wire rack
3. Mixing bowls
4. Whisk
5. Tongs

Ingredients

• 2 pounds chicken wings, split at the joint and tips removed
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Vegetable oil, for frying
• For the buffalo sauce:
• 1/2 cup hot sauce (such as Frank's RedHot)
• 1/2 cup unsalted butter, melted
• 1 tablespoon white vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions

1. Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and set aside.
2. In a large mixing bowl, combine the flour, salt, black pepper, paprika, and cayenne pepper.
3. Pat the chicken wings dry with paper towels. Toss the wings in the flour mixture, making sure they are evenly coated.
4. In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Fry the chicken wings in batches for about 10-12 minutes, or until golden brown and crispy. Transfer the cooked wings to the wire rack to drain excess oil.
5. In a separate mixing bowl, whisk together the hot sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, and onion powder until well combined.
6. Place the fried chicken wings in a clean mixing bowl. Pour the buffalo sauce over the wings and toss until evenly coated.
7. Transfer the sauced wings back to the wire rack on the baking sheet. Bake in the preheated oven for 12-15 minutes, or until the sauce is bubbling and the wings are cooked through.
8. Remove the buffalo chicken wings from the oven and let them cool for a few minutes before serving.
9. Note: Adjust the amount of cayenne pepper in the buffalo sauce according to your preferred level of spiciness.