1/2 Photos of Buffalo Chicken Wings
Michelle Figueroa's Note:
This is based on the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. However, we use Frank's red hot sauce.
My Private Note
Units: US | Metric
- 1Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
- 2Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
- 3Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
- 4Place the chicken on a warm serving platter, pour the sauce on top, and serve with Blue cheese dressing.
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Nutritional Facts for Buffalo Chicken Wings
Serving Size: 1 (281 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1519.3
- Calories from Fat 1359
- Total Fat 151.0 g
- Saturated Fat 27.9 g
- Cholesterol 190.0 mg
- Sodium 439.5 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 41.7 g
The following items or measurements are not included:
white wine vinegar