Buffalo Hot Wings Recipe

Name: Buffalo Hot Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. chicken wings, tips discarded and separated (or use drummettes); Salt (to taste); Black pepper (to taste); Peanut oil (amount depending on your frying method); 1 stick butter; 1/2 cup hot sauce (like Frank's; Crystal brand); Cayenne pepper, to taste (optional); 2 to 3 drops Worcestershire sauce; Bleu cheese; ranch salad dressing (preferably low carb); 4 to 5 ribs celery, cut into sticks

Servings: persons

3 lb. chicken wings, tips discarded and separated (or use drummettes)
Salt (to taste)
Black pepper (to taste)
Peanut oil (amount depending on your frying method)
1 stick butter
1/2 cup hot sauce (like Frank's
Crystal brand)
Cayenne pepper, to taste (optional)
2 to 3 drops Worcestershire sauce
Bleu cheese
ranch salad dressing (preferably low carb)
4 to 5 ribs celery, cut into sticks

1
Thaw wings, if necessary, and chop into thirds, discarding wing tip as well.
2
Rinse chicken and pat dry with paper toweling.
3
Season chicken wings on all sides with salt and pepper.
4
Heat oil in your deep fryer according to manufacturer instructions, or in a deep heavy skillet about 2-3 inches deep to a temperature of 360F-375F.
5
Add chicken wings to hot oil in small batches (do not overcrowd), and cook 20 minutes or so or until chicken is cooked through, juices run clear, and skin is crispy and golden.
6
Drain wings on paper toweling.
7
Alternately, you can bake wings on a foil lined pan at 350F for about an hour or until they are cooked through and the skin is no longer soggy.
8
While wings are frying, melt butter and mix with hot sauce (adding cayenne pepper if you like it spicier) and a few drops of Worcestershire; keep warm until needed.
9
When wings are ready, you can drizzle sauce over wings and toss until it evenly coats them or serve as a dipping sauce, either way.
10
Just don't let the wings sit if you coat them, as they will get soggy and they do cool off rather quickly.
11
If you like LOTS of sauce, just double the sauce recipe.
12
Serve with celery sticks and bleu cheese or ranch dressing on the side, if you like.

819

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lb. chicken wings, tips discarded and separated (or use drummettes), Salt (to taste), Black pepper (to taste), Peanut oil (amount depending on your frying method), and more.

Yes, Buffalo Hot Wings falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Buffalo Hot Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions