Entertaining
game time.chicken wings w. buffalo sauce
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I’m a little late to the game, but wanted to share the chicken wings I made for Super Bowl Sunday. This was my first time making wings, and though time-consuming (the frying process took forever!), they were SO good. Not a wing was left on the tray!
from Caroline’s kitchen
chicken wings w. buffalo sauce
- prep
- 15m
- total
- 1h15m
- serves
ingredients
- 1 lb. frozen chicken wings
- ½ lb. fresh chicken drumettes
- Vegetable oil
- ⅓ cup Frank's Original Hot Sauce
- 1 cup (2 sticks) butter
- 3 tbsp. distilled white vinegar
- ½ tsp. Worcestershire sauce
- ½ tsp. cayenne pepper, plus more to taste
- ¼ tsp. garlic powder
- Salt, to taste
- Fresh cilantro, for garnish
directions
- For the wings: Pour oil into the deep fryer (fill a little less than halfway), then preheat to 375 degrees.
- Once hot, start frying the chicken wings, working in batches of 5-6. Cook wings until done, about 10-12 minutes, then remove from oil and place in a large pot. Repeat with the remaining wings. Pour about ¼ of the buffalo sauce over the wings in the large pot and mix, making sure all wings are coated.
- Preheat oven to 250 degrees.
- Transfer wings to a cookie sheet and space them out. Place in oven and heat for about 10 minutes. Remove from oven then serve wings with remaining sauce on the side. Garnish with cilantro, if desired.
- For the buffalo sauce: Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a medium pot and place over medium heat. Bring to a simmer, while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
