How to Make Restaurant-Quality Buffalo Wings

Can't seem to get the same wings you taste in the restaurant? Do you go to your favorite bar not for the beer, but just to order THEIR buffalo wings? Well, keep your money in your pocket and let's get cooking!

Difficulty: Moderate

Instructions

Things You'll Need:

• A bag or more of flash-frozen unseasoned chicken wings.
• Canola or Peanut Oil
• Garlic powder, Curry powder
• 1 BIG bottle of Louisiana Red Hot Sauce. (you can try any hot sauce of your liking, but this one's my favorite)
• 2 big bowls.
• A dutch oven-style pot or deep fryer.
• Large metal straining spoon
• Serving pan
• Aluminum foil
• Blue Cheese or Ranch salad dressing(optional)
• Celery for garnish(optional)

1. Defrost chicken wings, or run them under cold to lukewarm water for several minutes until defrosted. Place oil in pot(2/3 full) or deep fryer on high heat until a drop of water "pops" back at you. Turn heat down to medium. Place wings in a big bowl, sink, or wherever you prefer to season your chicken. Completely coat wings with garlic and curry powder; be careful to distribute seasonings to all sides by rubbing seasoning in. The wings should be a nice yellowish-brown when seasoned correctly.

2. Place wings gently into hot oil. (DO NOT USE FLOUR!! That's the #1 most common mistake people make with buffalo wings. Flour makes them extremely soggy!). Cook about 20-30 minutes, or until you poke it with a fork and there is no blood and the wings are a LIGHT-MEDIUM golden brown. Remember, because you're not using flour, the wings won't darken much.

3. While the chicken is cooking, pour entire bottle of hot sauce into a clean bowl. As you take the wings out of the oil using the metal straining spoon, put them directly from the pot into the hot sauce. Swirl the wings around with the spoon making sure your wings are completely saturated. As you finish with the "hot saucing" process, place your wings into the serving pan and cover with aluminum foil(the foil serves purpose in keeping your wings hot and the cover you'll need to re-heat them.

Tips & Warnings

• When your wings are done, you can always throw another layer of hot sauce on top while it's in the serving pan to give it more of a "wet" look.
• Don't forget the celery, blue cheese or ranch dressing on the side!
• These wings are hot, Baby! Proceed with caution!

[63miranda]

on 3/30/2009 Well-written recipe for Buffalo Wings! 5*

[rickmac]

on 3/30/2009 Yum. I'm going to try this. Cute article! 5*

[Mitestarossa]

on 3/29/2009 Yummy. I will definitely try this recipe.

[soanyway]

on 3/29/2009 My mouth is watering! Thanks for this recipe and I'm so glad your's doesn't use flour! Cause I love em! I have recomn'd you

[tundranut]

on 3/29/2009 Very interesting and easy to understand instructions for hot wings!!! I'm excited. Love hot wings. 5*