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CHOW: Recipes: Buffalo Chicken Wings
MEMBER RECIPE

Buffalo Chicken Wings Recipe

By WarLuigi
Difficulty: Easy | Total Time: 45 min | Active Time: | Makes: 24 pieces of wings.

Well since i just found this site about 20 min ago, and I absolutely LOVE it. I thought i’d share my recipe for buffalo wings on here, although i’m sure there already is one.

INGREDIENTS
  • 12 chicken wings
  • 4 tablespoons Tabasco Sauce
  • 1 bar of butter
  • Cayenne pepper (You decide how much)
INSTRUCTIONS
  1. Cut the wings at their joints. After a few cuts it gets really easy. Remember the tip is not really edible so just throw it away.
  2. Melt and add the butter onto the wings. (Remember the butter will make it’s way back to a solid form so be quick).
  3. Pour the hot sauce over the wings and mix it well.
  4. Add as much or as little cayenne pepper as you like. It’s all about personal tastes.
  5. Let the whole thing marinade for about 30 min. While putting your oven in Broil.
  6. After the marinading is done just place the chicken onto a pan covered with alluminum foil and stick it in the oven for 10-15 min.
  7. Additional note: For extra flavor you can either add BBQ sauce to the mix or baste the wings while you’re cooking them with what ever is left over from the marinade you made.

Member recipes are not tested by the CHOW food team.

    Write a review | 6 Reviews
POST A COMMENT |6 Comments

COMMENT

  • I just made some tonight, and baked the wings first at 500 degrees first for 35 minutes, then tossed them with tabasco, butter, and a splash of white vinegar!! They were awesome!! Baking them at 500 really made a difference.

  • Have you ever read the ingredient list of chemicals on the butter substitutes? Personally I would just find a lighter recipe.

  • I just made these and I'm not too thrilled by them. I just found them to be greasy and there is no spiciness to them at all. I used 1/8 tsp of cayenne and 4 tablespoons of tabasco so I thought there would be some heat but there wasn't. The skin was not crispy at all and I am just underwhelmed by thme.

  • thanks for the recipe but i think it is an injustice to use tabasco sauce instead of frank's durkee red hot.

    as for butter substitute, use margarine (smart balance is good).

    personally, I prefer coating the wings in the sauce after the wings are cooked...
    for example:
    cook wings how ever you prefer... deep fry, pan fry, bake, etc.
    once wings are cooked through and the skin is crispy take...+READ

    thanks for the recipe but i think it is an injustice to use tabasco sauce instead of frank's durkee red hot.

    as for butter substitute, use margarine (smart balance is good).

    personally, I prefer coating the wings in the sauce after the wings are cooked...
    for example:
    cook wings how ever you prefer... deep fry, pan fry, bake, etc.
    once wings are cooked through and the skin is crispy take wings and dumping them in a big tupperware container that has 1 part frank's durkee red hot and 1 part margarine (or butter) and shake the wings around in there until the saucy coating is melted and mixed all over the wings.
    plate and serve.

    note: the sauce mixture is really up to you. if you want more butter or more hot sauce is up to you. you can also add other flavors in there if you like... a little garlic powder... or some chopped chives... or anything really. yesterday i put a little gorgonzola cheese in with the sauce and added a few drops of marie sharps fiery habanero sauce for a little extra kick and it was so freaking good. play around with the flavors you like and enjoy.

    to me though, the most important quality of a buffalo wing is that it has really crispy skin and that the wing maintains that crispiness no matter how saucy. sometimes i just make the wings naked and serve the heat on the side... but again its up to you.-COLLAPSE

  • there's the...uh...huge-amount-of-butter issue here. any good, less fattening substitutes?

  • Sounds good to me!!! I will definitely try this one out.