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Buffalo Chicken Wings


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  • 4 to 5 pounds fo chicken wings
  • black pepper
  • salt to taste
  • 4 cups of vegetable oil
  • 4 T. of butter
  • 5 T. of Tabasco sause
  • 1 T. of white wine Vinegar
  • Blue Cheese Dip
  • Dozen celery sticks


Servings 8


Step 1

Chop off the tip of each chicken wing, discard it. Chop the wing in half at the joint, making 2 pieces. Grind on fresh black pepper and sprinkle salt.

Heat teh oil over high heat in a deep cast-iron shillet, dutch oven or deep-fat fryer, until it starts to pop and sizzle ( around 400 degrees)

Add about 1/2 the chicken and cook until they are golden, stiring and shacking occasionally. When done remove them to a paper towel and drain them. Cook the rest of the wings

Melt the butter over medium heat in a havey sauce pan, and add the hot sauceand the vinegar. Stir well and remove from heat immediately.

Place the chicken on a warm serving platter, pour the sauce on top and serve. On the side serve the bluecheese dressing in abowl with celery sticks


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