• SO NOM NOM

Buffalo Wings

Updated: Sep 21, 2020

These buffalo wings are one of my family's faves! Classic, yet delicious--I don't really do anything different to these, but they taste great with either ranch or bleu cheese dressing and celery! These are great served with hand cut fries! #sonomnom4u #buffalowings




30 chicken wings

2 cups Franks Red Hot

1 TBSP black pepper

1/4 cup butter

Celery stick garnish

bleu cheese or ranch dressing to dip

Peanut Oil for frying (or you can use canola, vegetable, etc)


Cooking Method 1:

Heat deep fryer or a large pot of oil (filled half full) to 375°F

Pat all the wings to dry. If the wings are frozen and glazed, runt hem under water to melt the external layer of ice. lay on paper towels to dry and pat tops dry too. This will keep the water from mixing in the oil and prevent splattering and overflowing.

Place wings in and fry until they are golden and crispy and internal temperature of the wing reaches 165°F. Each small batch will take about 12-14 minutes.


Cooking Method 2:

Preheat oven 425°F

Heat deep fryer or a large pot of oil (filled half full) to 375°F

Place wings on a baking sheet lined with parchment.

Place wings in the oven and bake approximately 20 minutes. Remove wings from oven and Place wings in hot oil and fry until they are golden and crispy and internal temperature of the wing reaches 165°F. Each small batch will take about 5 minutes.


Make the sauce:

Pour 2 cups of Franks Red Hot into a small pot. Add a stick of butter (cut butter will melt faster) and heat until butter melts and widk it all together until all butter is blended in. Stir in pepper. Pour some into little dipping cups to serve with the rings. Set the rest aside.


Coat the wings:

Remove wings from fryer. Dip wings into the set aside sauce and place them on a plate to serve. Repeat until all wings are covered with sauce. Serve with extra buffalo sauce and ranch or bleu cheese for dipping.


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