Okay…is there anything better than Classic Buffalo Wings? In our book…not much. Especially on game day…double, triple…or quadruple this recipe, and you’ll be the fan-favorite, without doubt. Just so perfect. And I do have to say…take the little extra effort, and make the homemade blue cheese dip. It’s all just so GOOD!! Again, these are classic wings, I think they’re even better than what you get at the Anchor Bar in Buffalo, where they were invented…but we’ll let you be the judge of that. Yum!!
Classic Buffalo Wings
- 1/3 cup unsalted butter
- 1/3 cup Louisiana hot sauce
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/2 cup all-purpose flour
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp Kosher salt I like Kosher
- 14 chicken wings cut into drumettes and wing flats (you can usually find them already cut this way in your meat section at the supermarket)
- Vegetable oil for frying
- Blue cheese dressing
- Celery cut into strips
- Combine the flour, paprika, cayenne pepper, and salt in a medium bowl.
- Place the wings into a large bowl and the sprinkle the flour mixture over them, coating all the wings evenly.
- Place the wings in the fridge for about 30 minutes.
- Meanwhile, heat the oil in a large skillet, or a deep fryer, to 350 - 360 F.
- In a separate small sauce pan, combine the butter, hot sauce, ground pepper, and garlic powder over low heat.
- Heat until the butter is melted and the ingredients are well blended
- Place the wings into the hot oil and fry them for 11 to 12 minutes, or until they are golden, and some outer-edge parts are a nice dark brown.
- Remove the wings to a plate with paper towels to drain.
- Then, add the cooked wings to a large bowl.
- Add the hot sauce, and gently stir, coating all the wings evenly.
- Place on your serving platter along with homemade blue dressing and celery.