Buffalo Wings Recipe

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Buffalo wings

Heidi Craig


I've been experimenting with buffalo wings for awhile now. Trying to find the right balance between flavor and fire is tough. But so far, this recipe is my favorite!

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whole chicken wings or party wings
garlic powder
onion powder
cayenne powder
ground oregano
ground cumin
kosher salt
freshly ground pepper
enough flour to coat chicken
vegetable oil
1/2 stick
salted butter
~10 oz
goya hot sauce
2-3 tsp
chili garlic sauce (the one in the jar with the green lid and rooster on it, absolutely delicious)

Directions Step-By-Step

In a cast iron skillet (I use my deep one because I like to use whole wings), fill with enough vegetable oil to fry whatever size wings you have. Let oil heat up on medium/medium-high heat while you prepare the chicken.
Place cleaned chicken in a bowl, sprinkle with the spices. I use a very good amount of each. Mix it all in until the chickens covered completely with all that flavor.
In a separate bowl, whisk the egg (with a splash of water if desired), also put flour into another bowl. Place them in a row for easy transference.
Take chicken, roll it in the egg mixture, cover it with flour, place on cookie sheet to rest. Do this until all the chicken is coated and ready. When the oil is hot, place the chicken in to cook. I can only fit about 4 at a time in my pan, so you may have to do a few batches.
The whole wings I buy come with about 10 in a package. So the measurements reflect that, you can add more or less depending on how many you are planning to make. In a separate pan, heat the half stick of butter, the hot sauce, and the chili garlic sauce until the butter is melted and everything is incorporated.
When the chicken is done, place on a cookie sheet that's resting over paper towels. If you have a different method of cooling the chicken, go for it. Then, place the cooled chicken in a large bowl, pour sauce over the chicken, mix it around until fully coated, and serve!

About this Recipe

Course/Dish: Meat Appetizers