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Buffalo Chicken Wings
Created by: Howcan Team
Ingredients
- 3 lbs chicken wings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 cup unsalted butter
- 1/2 cup hot sauce (such as Frank's RedHot)
- 1/4 cup honey
- 1 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp paprika
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix 1 cup of flour, 1 tsp of salt, 1 tsp of black pepper, and 1 tsp of garlic powder.
- Coat the chicken wings in the flour mixture, shaking off any excess.
- Place the coated wings on a greased baking sheet and bake for 45 minutes, turning once halfway through, until golden and crispy.
- In a saucepan, melt 1/2 cup of unsalted butter over low heat.
- Stir in 1/2 cup of hot sauce, 1/4 cup of honey, 1 tsp of Worcestershire sauce, 1/2 tsp of cayenne pepper (if using), and 1/2 tsp of paprika. Simmer for 5 minutes, stirring occasionally.
- Once the wings are cooked, transfer them to a large bowl and pour the buffalo sauce over them. Toss until the wings are evenly coated.
- Serve the buffalo wings with celery sticks and blue cheese dressing, if desired. Enjoy!
Buffalo chicken wings were invented in 1964 at the Anchor Bar in Buffalo, New York. Teressa Bellissimo, the co-owner of the bar, created the dish using leftover chicken wings, which she deep-fried and tossed in a spicy cayenne pepper hot sauce. The wings were served with celery and blue cheese dressing, and quickly became a local favorite. Today, Buffalo wings are a staple of American bar food and can be found on menus across the country. The key to making the best Buffalo wings is getting the perfect balance of crispy skin, tender meat, and spicy, tangy sauce. For a twist, some chefs grill the wings instead of frying them, adding a smoky flavor to the dish. For the ultimate Buffalo wing experience, head to the Anchor Bar in Buffalo, where the original recipe is still served to this day.
60 min
6
320 calories
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