Original Style Buffalo Wings Recipes

Steps:

• If you don't have the Good Season dressing packet you can substitute this seasoning mixture using some or all of these items and use one teaspoon and save the rest:.
• 1 tsp oregano.
• 1/2 tsp basil.
• 1/4 tsp thyme.
• 1 tsp garlic powder.
• 1 tsp onion powder.
• 1/2 tsp celery salt.
• If making seasoning mix, add some to the flour with salt and pepper.
• Cover wings in flour.
• Fry in hot oil.
• Let drain on wire rack.
• Melt butter in pan but do not allow to boil.
• Add RedHot Sauce, lemon juice and dressing mix or seasoning mix and stir.
• Heat but again do not boil.
• Add wings to a large bowl or bag for coating wings. Add sauce and shake or.
• stir to coat well. Remove wings and serve with celery and blue cheese or.
• ranch dressing.

Steps:

• Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
• Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
• Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
• Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.

Steps:

• Wings:.
• Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
• Preheat the oil in a deep fryer or a large deep pan to 365°F.
• Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
• Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
• Combine the wings and the hot sauce in a large container. Let stand, covered.
• Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
• Blue Cheese Dressing:.
• Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
• Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
• Store in an airtight container in the refrigerator.
• Makes 3 1/2 cups.

Steps:

• Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F.
• Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
• Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Steps:

• Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a 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.