Buffalo Chicken Wing Sampler

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a "MUST HAVE RECIPE" as it is the basic chicken wing sauce with "SAMPLER VARIATIONS". Found this recipe in our local newspaper.....and I just couldn't pass it by without clipping it and posting it to share with all of you. There must be a variation here that you will love...and maybe a variation to add. Try it...3 ingredients or MORE! Start with the basic ingredients and add your variation of choice.

Ingredients Nutrition

  • 2 12 lbs chicken wings
  • 12 cup cayenne pepper sauce (your favorite brand)
  • 13 cup melted butter
  • 1 tablespoon chili powder (Tex-Mex variation)
  • 14 teaspoon garlic powder (Tex-Mex variation)
  • 2 tablespoons honey (Asian variation)
  • 2 tablespoons teriyaki sauce (Asian variation)
  • 2 teaspoons ground ginger (Asian variation)
  • 1 tablespoon sesame seeds, to sprinkle on coated wings (Asian variation)
  • 14 cup orange juice concentrate (Sweet n' Spicy variation)
  • 34 teaspoon cinnamon (Sweet n' Spicy variation)

Directions

  1. Deep fry wings in hot oil (400 degrees) for 12 mins until fully cooked and crispy; drain.
  2. Combine hot sauce and butter.
  3. Dip wings in sauce to coat.
  4. Serve wings with celery and blue cheese dressing if desired.
  5. NOTE: For equally crispy wings, bake 1 hour at 425 degrees, or grill 30 mins over medium heat.
  6. VARIATIONS: Add one of the above variations to hot sauce mixture; heat through.
Most Helpful

I made the Asian variation sauce for some frozen wings that I baked. I thought it was a little bland, but since fried wings are more flavorful than baked, maybe that would make the difference.

4 5

We tried the Tex-Mex version tonight and they turned out great.