Buffalo Wings With Greek Yogurt Dip

Total Time
33mins
Prep 20 mins
Cook 13 mins

I came across these trying to crack the Hooter's recipe. I may be partial but I think these are better.

Ingredients Nutrition

Directions

  1. In a sealable container (large ziplock bag, tupperware, covered dish) marinate wing segments with enough buttermilk to cover and let stand overnight. This step is optional.
  2. In a large bowl or ziplock bag, combine flour, salt, paprika, and cayenne pepper and mix.
  3. Take a few chicken segments at a time and shake off excess buttermilk. Coat entirely in the flour mixture and set in a sperate container. Repeat with remaining wing segments. Refrigerate coated wings for 1 hour.
  4. In a 2-quart saucepan, heat butter and hot sauce just until butter melts. Add black pepper, garlic powder and stir with a whisk to combine. Turn heat to low and keep warm on stove top.
  5. Deep-fry chicken, 8 - 10 pieces at a time, in 375°F oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
  6. Drain chicken on a wire cooling rack or paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
  7. Repeat with remaining chicken.
  8. For the dip, take at least ½ cup of yogurt and add the blue cheese and cinnamon sugar to your preference.
Most Helpful

4 5

Very easy to make and had a nice flavor. I did marinate the chicken wing sections overnight in buttermilk. I found that a 4 lb bag of frozen chicken wings contains 21 pieces. Made for My-3-Chefs June 2012