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Breaded Buffalo Wings

Monday, 26 May 2008


Although these wings have a breading, it’s not thick and heavy but light as well as being spicy.


At a glance
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
48 wings
  • 4 pounds chicken wings

  • 3/4 cup all-purpose flour

  • 1 teaspoon paprika

  • ½ teaspoon ground cayenne chile

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon garlic powder

  • 1/3 cup Louisiana-type hot sauce or see recipe below

  • 1/4 cup butter or margarine

  • Salt

  • Vegetable oil for frying


  • Blue Cheese dressing

  • Celery sticks


Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.

Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.

Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.

Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.

Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.


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