Spicy Buffalo Style Wings Recipes

Steps:

• Cut off wing tips and cut each in half at the joint.
• Toss all spices in a bowl and mix vigorously.
• Spread the mixture on the chicken wings and bake at 375°F.
• for 25 minutes on each side, or until crispy.
• Serve right from the oven with ranch or blue cheese dressing and celery sticks.

Steps:

• In a bowl mix Frank's Hot Sauce, 1 tablespoon olive oil, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 cup honey, and paprika.
• Preheat oven to 350 degrees.
• Make sure chicken is completely thawed, and place on enough foil to completely seal around chicken , making sure it is placed in a single layer.
• Pour 2 tablespoons olive oil, 1 tablespoon garlic powder, and 1 tablespoon onion powder over chicken.
• Pack the foil around the chicken and place in preheated oven for 50 minutes.
• Remove chicken from oven and dip each piece in the bowl of sauce, placing on broiler rack pan. Make sure all chicken is in single layer.
• Turn oven to broil.
• Place chicken in oven for 10 minutes or until browned. Watch carefully. Remove from oven, turn and return to oven for this side to brown.
• When browned, place chicken on serving platter along with carrot and celery sticks. Have blue cheese dressing and ranch dressing for dipping.

Steps:

• Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover bowl with plastic wrap.
• Marinate chicken in refrigerator 1 to 4 hours.
• Scatter flour over the chicken wings; toss to coat. Discard any remaining marinade.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side.
• Arrange fried chicken pieces onto a baking sheet.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes; remove chicken to a platter lined with paper towels to drain.
• Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes.
• Stir hot sauce into the butter and garlic mixture; reduce heat to low and simmer sauce 5 minutes. Transfer sauce to a large bowl.
• Move drained chicken in batches to the bowl with the sauce and turn to coat. Drizzle any remaining sauce over wings to serve.