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Buffalo Wings
Canola oil for frying
1/4 cup butter
1/4 cup Frank's Red Hot Sauce
1 dash black pepper
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (if brave)
1/4 teaspoon salt
10 wings


In small bowl, mix flour, paprika, black pepper & salt. Add wings to flour mixture, and mix well to cover all the wings. Refrigerate wings/flour mixture for 60 - 90 minutes. This will form a sticky batter-like coating on the wings. After wings have been in fridge for at least 60 minutes, start heating the oil to 375 degrees. Meanwhile, in a small saucepan, combine butter, hot sauce, cayenne pepper (optional) & garlic powder. Heat until well blended. Remove from heat and set aside. Once oil is hot (oil MUST be hot!!), take the cold chicken wings out of fridge and fry them a little at a time (they will be sticky but that's what makes the best end result), until the wings turn golden brown, and the wings float up to the top of the oil. Do not overload the fryer! Then, remove the wings from the oil, and drain well on a paper towel lined bowl. Once all the wings are fried, put them in a crockpot on low. Add the hot sauce mixture to wings and gently stir to coat all the wings. Keep them in the crockpot on low to serve. These will NOT last long! Sooooo good! YUM!
Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
T Irving
United States
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