Fried Rosemary Buffalo Chicken Wings

Total Time
Prep 20 mins
Cook 10 mins

Fried Rosemary Buffalo Chicken Wings

Ingredients Nutrition


  1. Season chicken over night with hot sauce and rosemary and keep in fridge.
  2. In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380°F Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
  3. In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, Rosemary and salt to taste. Add fried wings and toss to coat.


Most Helpful

DH and I love Buffalo Wings as dose one adventurous DD everyone else in the family claims they are too spicy. I am also a HUGE fan of Rosemary however; the two pared together did not work as well as I had hoped. DD and DH both said that the wings were a bit different. I think it will be fun to play around with your recipe and see if I can create a nontraditional Buffalo Wing that plays off of the Rosemary that everyone in the family would enjoy. Made for My-3-Chefs

Chef Buggsy Mate November 03, 2008

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