I have always been a little afraid of cooking chicken wings. Sounds silly coming from someone who is known for being able to cook almost anything, right? I’m not sure what it was that seemed intimidating, but I have conquered my fears.
If you like eating wings and haven’t been making them at home, prepare to be amazed. Not only are these easy (a little time consuming, but nothing tricky), but they are soooo good. I’m talking about meat pulling cleanly off the bone, perfectly spiced wings.
Here goes…go to the freezer section of your local grocery store and grab a bag or two of frozen wings. Stick them in the refrigerator and let them thaw for a day (or defrost in the microwave if you can’t wait). Once the are completely thawed, use paper towels to pat them dry. No pictures of this step because, well, raw chicken is not very photogenic.
Heat about 1 1/2 inches of oil in a Dutch oven or enameled iron pot over medium high heat. In a gallon sized ziplock bag or a brown paper sack, combine a cup of flour with a teaspoon of salt, half a teaspoon of pepper, and half a teaspoon of paprika. Shake to combine and add wings a few pieces at a time, shaking to coat. Remove and place on a plate until you get a plateful.
Using tongs (unless you have hands that can withstand extreme heat like this person I saw on Outrageous Acts of Science the other day), add the wings to the pan one at a time until you get a full layer. Cook them for approximately ten minutes. They should be a light golden brown. If they aren’t, let them stay in the oil a few more minutes. They should look similar to this:
In the meantime, melt 3 tablespoons of butter and add a bottle of Frank’s Buffalo Wing Sauce. You could add a different type here, but if you like the Buffalo flavor, I really recommend this brand. At least give it a try once. It has the traditional Buffalo wing flavor without too much heat. Make sure you get this exact sauce, though, because they usually sell a couple of varieties of this brand beside it, and it is easy to get confused.
Once they are coated in this sauce/butter mixture, place them on a cookie sheet that you have lined with foil and sprayed with nonstick coating. Do not forget the spray or you’ll lose your delicious crispy coating (not that I would know this from experience😉). Bake for 20-30 minutes at 450 degrees, turning them over occasionally. Finish the remaining wings the same way.
These wings were the most tender, delicious things. The sauce baked into the coating perfectly, leaving a slightly crisp exterior, and the meat pulled completely from the bone as I ate them without falling apart from being overcooked. I spared you the pictures of the clean bones that were left. Check out this tender meat, though.
Just a warning…if you and your family have big appetites like mine, you might want to get two of the three pound bags. The five of us (one is a five-year-old) ate over four pounds! As a bonus, you can serve these with homemade ranch dipping sauce (made with a package of ranch dressing/dip mix, some mayo, and a little milk to thin it to sauce consistency.
Give this recipe a try and let me know how it turns out!
Best Buffalo Chicken Wings Ever
- 3 pounds thawed chicken wings, patted dry
- 1 bottle Frank’s Buffalo Wing Sauce
- 3 tablespoons butter
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Canola oil
Preheat oven to 450 degrees. Pour 1 1/2 inches of oil into an iron Dutch oven and heat between medium and medium high heat. Combine flour, salt, pepper, and paprika in a gallon sized ziplock bag.
Add a few wings at a time to the bag, shake to coat, and place on a plate. When the plate is full, add the wings to the hot oil. Cook for 10 minutes. They should be golden brown. If they are not, continue cooking a few minutes.
As the wings cook, melt the butter and combine with the buffalo sauce. As you remove the browned wings from the bowl, add them to the sauce, turning to coat. Place the coated wings on a cookie sheet that has been lined with foil and sprayed with nonstick coating.
Place wings in the over for 20-30 minutes, turning occasionally. Remove and serve with ranch or blue cheese dressing and celery.