How to Make Buffalo Wings

• by Jenny Hudock

Introduction

• Contrary to popular belief, Buffalo wings don't come from a mysterious breed of flying buffaloes. Restaurateur Teressa Bellissimo popularized the Buffalo wing back in 1964 in her Buffalo, New York bar, the Anchor Bay, and the world hasn't been able to get enough since.

• Friday night get-togethers with friends and game-day gatherings just wouldn't be the same without buffalo wings to snack on. Making Buffalo Wings at home is so simple, you'll start wishing that every day was game-day just for an excuse to indulge in those finger-licking, spicy treats.

What You'll Need

• 2 lbs of chicken wings (frozen or fresh)
• Butter
• Salt and Black Pepper (optional)
• Hot sauce
• Fryer or large skillet
• Medium skillet
• Large mixing bowl
• Cooking oil
• Sharp knife

For Baked Wings

• Baking Sheet
• Aluminum Foil

For Broiled Wings

• Broiler Pan

Step 1: Prepping the Chicken

• You can buy your chicken wings either fresh or frozen. It's cheaper to buy them fresh and then cut them yourself, but if you're crunched for time, don't be afraid to go for a bag of pre-cut frozen wings.

Fresh Wings

• If you've got fresh chicken wings, you'll want to cut them. One of the benefits of hand-cutting is that you can ensure perfect portion size with every cut.

1. Take the wing and spread it apart so there is space between the joint.
2. Using a sharp knife, cut between the joints.
3. Cut off the tips, then discard.

Frozen Wings

• If you decide to go with a bag of frozen wings, give them enough time to completely thaw. Once they thaw, drain off excess water and pat them dry. Any excess water or left-over ice crystals could cause dangerous splatter when you transfer the wings into the hot oil.

Step 2: To Bake, Broil or Fry

• That is the question. For healthier buffalo wings, you'll definitely want to bake or broil them, but bear in mind that they won't turn out as crisp as deep fried chicken wings. No matter which method you decide to use, take caution and check your wings to make sure they are fully cooked.

Baking

• Baking is definitely going to be the more health-conscious choice, as you can drain away the fat while it's cooking. One of the disadvantages of baking is that the wings won't be as crisp.

1. Preheat your oven to 375 degrees.
2. Spread the wings out in a single layer on a foil-lined baking sheet.
3. Season wings with salt and pepper.
4. Bake them for twenty minutes.
5. Drain off the fat.

Broiling

• Broiling is a great way to not only drain away the fat while the wings are cooking, but to ensurer that they are more crisp than traditional baking.

1. Preheat your broiler.
2. Place wings on a broiler pan about 4-5 inches from the broiler.
3. Broil on each side for about ten minutes.

Frying

• For the perfect crisp, deep frying your wings is the best bet.

1. Season your wings with salt and pepper.
2. Heat your oil to 350-375 degrees for wings that are both crispy and juicy.
3. Add wings, but don't overcrowd them.
4. Stir once while frying to keep them from sticking together.
5. Fry for 6 to 8 minutes, or until golden.
6. Once fully cooked remove to a paper-towel lined plate to drain off excess grease.

Step 3: The Marinade

• The best time to get your marinade ready is while your wings are frying or baking, that way it's still hot when you're ready to combine it with your wings.

1. Melt a half of a stick of butter.
2. Gradually pour in one cup of hot sauce.
3. Add in one tablespoon of vinegar. Vinegar is essential when your trying to the authentic Buffalo wing taste.

• The increasing popularity of Buffalo wings has created an interesting market of pre-made sauces exploring everything from barbecue and garlic to chipotle and extreme jalapeño. Some of the sauce mixtures are so hot they come in names like fire and nuclear. Pre-made marinades offer variety, and they save on preparation time, which are both good if you're entertaining a lot of people.

Step 4: Garnish and Serve

• FRIED: If your wings have been fried, pour the marinade into a mixing bowl and begin tossing the fried wings in the sauce and serve. Some recipes instruct that you return the marinaded wings to the oven to reheat so the sauce really soaks into the wings.

• BROILED: For broiled wings, remove from the broiler pan and toss them in marinade. They're ready to plate and serve.

• BAKED: If you've baked your wings, you'll want to take brush sauce over your wings with a pastry brush after they've been cooking for about twenty minutes. Cook them for an additional ten minutes, then turn over and coat the other side. Bake for another five minutes.

• After you've plated your Buffalo wings, be sure to garnish the plate with the favored companion of cut celery and blue cheese or ranch dressing. The creaminess of the dressing will help take the spicy edge off.

Conclusion

• Serving up homemade Buffalo wings like a pro will definitely make your house a favorite party spot. Friends and family will be begging you to host the next Super Bowl party, after school event, or weekend card game. Buffalo Wings also make a great snack or casual dinner for those nights you want to spice things up, but would rather not go out.

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Resources for How to Make Buffalo Wings

• eHow: How to Make Buffalo Wings
• Hot Sauce Blog: How to Make Buffalo Wings Step-by-Step
• Kitchen Project: History of Buffalo Wings
• Lubbock Online: Make Great Buffalo Wings at Home (April 9, 2008)
• Reluctant Gourmet: How to Make Buffalo Chicken Wings with Blue Cheese Dressing at Home
• Simply Recipes: Buffalo Wings
• wikiHow: How to Make Buffalo Wings

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