Party Party Buffalo Wings Recipes

Steps:

• In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
• In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
• Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
• Enjoy!

Steps:

• Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375° for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.

Steps:

• Preheat broiler.
• Cut off and discard tips of chicken wings.
• Cut wings at joints to form 24 pieces.
• Place chicken pieces in a shallow nonmetal pan.
• For sauce, in a small mixing bowl stir together melted margarine or butter, hot pepper sauce, and paprika.
• Pour mixture over chicken wings, stirring to coat.
• Cover chicken and let stand at room temperature for 30 minutes.
• Drain chicken, reserving sauce.
• Place chicken pieces on the unheated rack of a broiler pan.
• Sprinkle chicken with salt and pepper, if desired.
• Brush with some of the reserved sauce.
• Broil chicken 4 to 5 inches from the heat about 10 minutes or until light brown.
• Turn the chicken pieces; brush again with the reserved sauce.
• Broil for 10 to 15 minutes more or until the chicken is tender and cooked through.
• Meanwhile, in a blender container or food processor bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup crumbled blue cheese, garlic, and vinegar.
• Cover and blend or process until smooth.
• If desired, top dip with additional crumbled blue cheese before serving.
• Serve with wings and celery sticks and dip.
• Makes 12 appetizer servings.
• Make-Ahead Tip: Store dip, covered, in the refrigerator up to 2 weeks.

Steps:

• Preheat oven to 400˚F (200˚C).
• Remove excess moisture from chicken wings with a paper towel.
• In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
• Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
• In a skillet, combine buffalo sauce ingredients on medium heat.
• Then stir in chicken wings until fully coated.
• Serve with your favorite side dish or dipping sauce.
• Enjoy!