Chicken Wings Buffalo-Style
- COOK TIME
- 40 Min
Bake or fry: Whichever you decide, it's the easiest, no-mess, sure-fire batch of fun you could serve to anybody.
What You'll Need
- 2 1/2 pound chicken wings (about 10 to 12)
- 4 tablespoon (2 ounces) hot pepper sauce (for hotter wings, use up to 3/4 cup [6 ounces])
- 4 tablespoon (1/4 cup) butter, melted
- Vegetable oil (for deep-fry method only)
What to Do
No-Fry Method:
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Preheat oven to 325 degrees F.
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Split the wings at each joint and discard tips; rinse, then pat dry. Place in a single layer in a shallow baking pan.
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Bake wings, uncovered, for 30 minutes. Remove from pan and place in a large bowl.
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In a small bowl, combine the hot pepper sauce and melted butter; pour over wings Cover and marinate in the refrigerator for at least 3 hours or overnight, turning several times
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Preheat broiler.
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Remove wings from marinade, reserving marinade. Place wings on a sheet pan and broil for about 5 minutes on each side, brushing occasionally with marinade, until brown and crisp. Brush with remaining marinade before serving.
Deep-Fry Method (Original Buffalo-Style):
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Split the wings at each joint and discard tips; rinse, then pat dry.
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Deep-fry at 400 degrees F for 12 minutes or until cooked through and crispy. Place on paper towel and drain.
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In a small bowl, combine the hot pepper sauce and melted butter. Toss wings in sauce to coat completely. Makes about 5 to 6 servings.
Notes
Don't have a thermometer? Maybe you do - an electric skillet or wok gives you a controlled temperature.