I am the luckiest uncle in the World because I have the coolest niece and nephew in the World. Now, I don’t want to make this a competition, but they are the coolest. 😉 Every time I head to Atlanta, I get to hang out with them and that makes this Uncle Bear (as I’m called) very happy!
A few things that my nephew, Robbie, and I have in common is a love for candy, Starbucks and Buffalo Chicken Wings…or Chicky Wangs as we call them! I mean, how can you not love Hot Wings, especially when you get to hang out with your nephew when you’re having them!?!
Robbie and Uncle Bear.: WING TIME!
Now while Robbie likes them with a little kick, I am a bit insane about spice…the hotter the better! I don’t know what it is…but spiciness is like a shiny new Aston Martin DB11 Volante Convertible…you ask me if I want it, and the answer is a resounding YES! Of course, thankfully, a plate of Buffalo Chicken Wings are $215,987.05 less expensive than the eye-catching Aston Martin.
Now with the Big Game just a few days away, I thought this Buffalo Chicken Wing recipe would be the perfect addition to any Super Bowl party. Chicky Wangs and football is a match made in Heaven. But I find myself a little bit particular when it comes to Wings. I don’t have then all the time, so when I do, I want them to be amazing! Yes, there are some super convenient options out there…they have them frozen in these huge bags that you get at the big box stores. All you have to do is heat them up in the oven, but they just don’t measure up, in my opinion, to freshly made wings…and they don’t have that authentic Buffalo Wing Taste.
Two things make a great wing!
- Crispy Chicken
- Great Tasting Sauce
Buffalo Chicken Wings need to be crispy…and you just can’t get that with the frozen variety. With Tiny Kitchen Hot Wings, you are going to get a super crispy wing that will hold up whether you brush it with a little sauce (dry) or completely smother it (wet)…which is what I love. The messier, the better. Two things will help to give you a perfectly crispy wing: 1. Make sure they are completely dry before you fry them; and 2. Dredge them in flour.
I am serious about making sure that they are dry. One trick I like is to prepare the wings (separating the drumettes and flats) and just let them sit in the fridge uncovered for about an hour. Make sure they’re uncovered though…that will zap the extra moisture no problem. Then just dab them again with a paper towel when you take them out before you dredge them in the flour.
The dredge is important too. It will help to add extra crispiness to the wing while the fried flour will absorb a bit of the Buffalo Wing Sauce so that it really adheres to the Chicky Wangs.
Let’s talk about the sauce a little bit. There are a ton of varieties you can make… BBQ, Hawaiian, Chili Lime…heck, I’ve seen and tasted just about everything…but I keep coming back to the original as my favorite and it’s a good one to start with in your Tiny Kitchen.
Find a sauce that you like. I love Frank’s Hot Sauce!! It’s my go-to! And while the sauce recipe has been passed from Frank’s to the Durkee Brand to now McCormick, thankfully the taste of Frank’s has stayed consistent. If, for some reason, you can’t find it though, you want a Louisiana-style hot sauce that leans more on the mild side than the spicy. So, something like Louisiana Hot Sauce or Texas Pete Hot Sauce works better than Tabasco in this recipe.
One final note about the sauce…make sure to add a little extra garlic powder…it’ll makes the Chicky Wangs simply irresistible.
When you’re making these for the Super Bowl, I know you don’t want to be frying while Tom Brady’s passing the ball. So, just fry them before the game and keep them warm in the oven until you’re ready to serve them. Then just give the wings a toss in the sauce and plate ‘em up along side some Ranch or Blue Cheese Dressing and, of course, some cut celery and carrot sticks!
So, who do you think is going to win the Big Game? New England Patriots or the Philadelphia Eagles? Either way, Justin Timberlake’s halftime show sure to be a crowd-pleaser!
I hope you’ll drop me a line when you try these out. I want to hear about your experiences and if you have any tips or tricks, by all means, please share them with us! Until next week, happy footballing!
Buffalo Chicken Wings
Ingredients
SO WHAT YOU'RE GONNA NEED IS:
- 6 Chicken Wings Drumsticks and Flats (12 total pieces)
- 1/2 cup Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- To taste Cayenne Pepper optional
- 1/3 cup Louisiana Hot Sauce
- 1/3 cup Butter
- To taste Pepper
- Vegetable Oil for Frying
YOU'LL ALSO NEED:
Instructions
Prepare the Chicken Wings
- Prepare the Chicken Wings by cutting through the joints of the wing with Kitchen Scissors or a Sharp Knife, separating the Drumette, the Flat and the Wing Tip. Discard Wing Tip. Wash and thoroughly dry the wings. (Note: Make sure completely dry) Season with Salt on both sides.
- In a small Mixing Bowl, combine Flour, 1/2 of the Garlic Powder and Paprika.
- Dredge the Chicken Wings in the Flour mixture, shaking off the excess. Place on clean plate.
- Prepare the Sauce
Melt butter in medium Mixing Bowl.
- Add Hot Sauce, remaining Garlic Powder, and Cayenne Pepper (optional). Stir until thoroughly combined.
Fry the Wings
- In a Dutch Oven, heat 2-3 inches of oil to 375F.
- Working in 2 batches, place the Flats in the oil. Cook until golden brown (about 8 minutes). Place on Paper Towel-lined plate.
- Next, fry the Drumettes until golden brown (about 10 minutes). Place on Paper Towel-lined plate.
- Mix it Up
- Add the fried wings to the Sauce, mixing until the wings are thoroughly coated.
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